High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect-Reference-Cited by-同舟云学术

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High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect

Published:2022-10 Issue: Volume:128 Page:202-216
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhang Jinchuang,Chen Qiongling,Kaplan David L.,Wang Qiang^ORCID

Funder

Chinese Academy of Agricultural Sciences

National Key Research and Development Program of China

National Natural Science Foundation of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference113 articles.

1. Plant-based meat alternatives: Compositional analysis, current development and challenges;Ahmad;Applied Food Research,2022

2. Losses, inefficiencies and waste in the global food system;Alexander;Agricultural Systems,2017

3. Wheat gluten: High molecular weight glutenin Subunits—structure, genetics, and relation to dough elasticity;Anjum;Journal of Food Science,2007

4. Extrusion of food proteins;Arêas;Critical Reviews in Food Science and Nutrition,1992

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

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1. High moisture extrusion of soybean protein isolate: Effect of β-glucan on physicochemical properties of extrudates;Food Chemistry;2024-05

2. Fate of pulse globulin proteins molecular Structure and composition on high moisture extrusion;Food Hydrocolloids;2024-04

3. The effect of organic acids on high-moisture extrusion of soy protein isolate: Comparison between monocarboxylic acid and polycarboxylic acids;Food Bioscience;2024-04

4. Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels;Food Hydrocolloids;2024-03

5. Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure;Innovative Food Science & Emerging Technologies;2024-03

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