The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
Author:
Affiliation:
1. Department of Food Science University of Massachusetts Amherst Massachusetts USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12771
Reference243 articles.
1. Acton J. C. &Dick R. L.(1984 June).Protein‐protein interaction in processed meats.Paper presented at the 37th Reciprocal Meat Conference Lubbock TX.
2. Foods for Plant-Based Diets: Challenges and Innovations
3. Globular plant protein aggregates for stabilization of food foams and emulsions
4. Evaluation of vitamin D bioaccessibility and mineral solubility from test meals containing meat and/or cereals and/or pulses using in vitro digestion
5. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids
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