Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication-Reference-Cited by-同舟云学术

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Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication

Published:2024-12 Issue: Volume:157 Page:110450
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Yifan^ORCID,Sala Guido,Scholten Elke,Stieger Markus

Funder

Topsector Agri & Food

Publisher

Elsevier BV

Reference49 articles.

1. The next protein transition;Aiking;Trends in Food Science and Technology,2020

2. Quality characteristics of meat analogs through the incorporation of textured vegetable protein: A systematic review;Bakhsh;Foods,2022

3. Effect of fat content on flavour release from sausages;Carrapiso;Food Chemistry,2007

4. Multi-indicator sustainability assessment of global food systems;Chaudhary;Nature Communications,2018

5. Food oral processing: Mechanisms and implications of food oral destruction;Chen;Trends in Food Science & Technology,2015

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