CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Nonmeat Proteins-Reference-Cited by-同舟云学术

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CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Nonmeat Proteins

Published:2014 Issue: Volume: Page:289-295
ISSN:
Container-title:Encyclopedia of Meat Sciences
language:
Short-container-title:

Author:

Colmenero F. Jime´nez

Publisher

Elsevier

Reference16 articles.

1. Nonmeat protein alternatives as meat extenders and meat analogs;Asgar;Comprehensive Reviews in Food Science and Food Safety,2010

2. Connective Tissue in Meat and Meat Products;Bailey,1989

3. Food grade proteins from edible blood;Dill,1988

4. Plant proteins;Egbert,2009

5. Use of additives from plant and animal sources in production of low fat meat and poultry products;Elibert,1997

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2. Unraveling the potential of non-thermal ultrasonic contact drying for enhanced functional and structural attributes of pea protein isolates: A comparative study with spray and freeze-drying methods;Food Chemistry;2024-05

3. Impact of protein blend formulation and extrusion conditions on the physical properties of texturised pea protein‐extended beef burgers;International Journal of Food Science & Technology;2023-12-14

4. Effects of protein formula and extrusion cooking conditions on the techno‐functional properties of texturised pea proteins;International Journal of Food Science & Technology;2023-07-31

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