Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder-Reference-Cited by-同舟云学术

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Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder

Published:2021-10 Issue: Volume:73 Page:102806
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Herz Eva,Herz Laura,Dreher Johannes,Gibis Monika,Ray Joydeep,Pibarot Patrick,Schmitt Christophe,Weiss Jochen

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

1. Food consumption and its impact on cardiovascular disease: Importance of solutions focused on the globalized food system: A report from the workshop convened by the world heart federation;Anand;Journal of the American College of Cardiology,2015

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

3. The long-term health of vegetarians and vegans;Appleby;Proceedings of the Nutrition Society,2016

4. Effect of binding agents on quality characteristics of mushroom based sausage analogue;Arora;Journal of Food Processing and Preservation,2017

5. Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate;Campbell;Food Hydrocolloids,2009

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2. Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure;International Journal of Biological Macromolecules;2024-10

3. Functional characterization of a novel lipoxygenase from Aliikangiella coralliicola for natural modification on gelation of soy protein isolate;LWT;2024-09

4. Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages;Food Science of Animal Resources;2024-09

5. Development and characterization of adhesives constructed by soy protein isolate and tea polyphenols for enhanced tensile strength in plant-protein meat applications;Food Chemistry;2024-09

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