Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color-Reference-Cited by-同舟云学术

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Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color

Published:2024-07 Issue:7 Volume:103 Page:103822
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Lin Weilun^ORCID,Barbut Shai^ORCID

Funder

Ontario Ministry of Food and Agriculture

Ontario Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Reference44 articles.

1. Using whole cowpea flour (WCPF) in frankfurter-type sausages;Akwetey;J. Anim. Prod. Adv.,2012

2. The composition, extraction, functionality and applications of rice proteins: a review;Amagliani;Trends Food Sci. Technol.,2017

3. Mechanisms of transverse relaxation of water in muscle tissue;Anderssen;Food Control,2022

4. Hybrid meat products: Incorporation of white bean flour in lean pork burgers;Argel;Appl. Sci. 2022,2022

5. Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers;Argel;J. Sci. Food Agric.,2020

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