Structure analysis and quality evaluation of plant‐based meat analogs
Author:
Affiliation:
1. Department of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
2. Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu China
Funder
Science and Technology Commission of Shanghai Municipality
National Natural Science Foundation of China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12705
Reference57 articles.
1. Meat Structure During Processing
2. Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein
3. An investigation of the formulation and nutritional composition of modern meat analogue products
4. Plant-based meat analogues: from niche to mainstream
5. System parameters and product properties response of soybean protein extruded at wide moisture range
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