Development of plant-based whole egg analogs using emulsion technology-Reference-Cited by-同舟云学术

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Development of plant-based whole egg analogs using emulsion technology

Published:2024-07 Issue: Volume:187 Page:114406
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhou Hualu^ORCID,Vu Giang,Ju Qian,Julian McClements David

Publisher

Elsevier BV

Reference45 articles.

1. The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK;Alae-Carew;Science of The Total Environment,2022

2. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions;Anton;Colloids and Surfaces B-Biointerfaces,2001

3. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects;Aydar;Journal of Functional Foods,2020

4. Current Status and Nutritional Value of Green Leaf Protein;Balfany;Nutrients,2023

5. Why egg yolk is yellow;Blount;Trends in Ecology & Evolution,2000

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