Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues-Reference-Cited by-同舟云学术

Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues

Published:2022-11 Issue: Volume:161 Page:111840
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lee Jung-Soo,Choi Inyoung,Han Jaejoon

Funder

Korea University

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Rheological behavior, conformational changes and interactions of water-soluble myofibrillar protein during heating;Chen;Food Hydrocolloids,2018

4. Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed;Cox;LWT,2012

5. Alternative freezing: Effects on rehydration properties of freeze-dried daikon (Raphanus sativus L.);de Paula Gonçalves;Journal of Food Process Engineering,2021

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