Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs-Reference-Cited by-同舟云学术

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Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

Published:2020-08 Issue: Volume:105 Page:105752
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Zengwang,Teng Fei,Huang Zhaoxian,Lv Bo,Lv Xiqiao,Babich Olga,Yu Wenhua,Li Yang,Wang Zhongjiang,Jiang Lianzhou

Funder

Heilongjiang Provincial Science Foundation Project

National Natural Science Foundation of China

Shandong Province Taishan Industry Leader Talent Project

Shandong key research and development plan

Heilongjiang Province Applied Technology Research and Development Technology Major Project

China Postdoctoral Science Foundation

Heilongjiang Province Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

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2. Should we stop meating like this? Reducing meat consumption through substitution;Apostolidis;Food Policy,2016

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

4. Flavour retention during high temperature short time extrusion cooking process: A review;Bhandari;International Journal of Food Science and Technology,2001

5. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems;Bosmans;Journal of Agricultural and Food Chemistry,2012

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