Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein-Reference-Cited by-同舟云学术

Understanding the microstructure of a functional meat analogue: Demystifying interactions between fungal hyphae and egg white protein

Published:2023-07 Issue: Volume:140 Page:108606
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Okeudo-Cogan Mary C.^ORCID,Murray Brent S.^ORCID,Ettelaie Rammile^ORCID,Connell Simon D.^ORCID,Radford Stewart J.,Micklethwaite Stuart^ORCID,Sarkar Anwesha^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference20 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—a review;Abeyrathne;Poultry Science,2013

2. Structuring processes for meat analogues;Dekkers;Trends in Food Science & Technology,2018

3. Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures;Dickinson;Food Hydrocolloids,2011

4. Relationships between specific surface area and pore size in electrospun polymer fibre networks;Eichhorn;Journal of The Royal Society Interface,2010

5. Mycoprotein: Origins, production and properties;Finnigan,2011

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein;International Journal of Biological Macromolecules;2024-10

2. Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties;Food Hydrocolloids;2024-10

3. What next for mycoprotein?;Current Opinion in Food Science;2024-08

4. Precision fermentation for food proteins: ingredient innovations, bioprocess considerations, and outlook — a mini-review;Current Opinion in Food Science;2024-08

5. Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue;Food Hydrocolloids;2024-04