Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein-Reference-Cited by-同舟云学术

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Influence of a post‐processing heat treatment method on the textural properties of textured vegetable protein

Published:2022-11-14 Issue:12 Volume:87 Page:5340-5348
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Choi Hyun Woo¹,Lee You Young¹,Ryoo Chaerin¹,Yoon Hong Il¹,Hahn Jungwoo²^ORCID,Choi Young Jin¹³⁴^ORCID

Affiliation:

1. Department of Agricultural BiotechnologySeoul National University SeoulRepublic of Korea

2. K‐BIO KIURI CenterSeoul National UniversitySeoulRepublic of Korea

3. Center for Food and BioconvergenceSeoul National University SeoulRepublic of Korea

4. Research Institute of Agriculture and Life SciencesSeoul National University SeoulRepublic of Korea

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16367

Reference35 articles.

1. Meat analogs: Protein restructuring during thermomechanical processing

2. Effect of peptide secondary structure on adsorption and adsorbed film properties

3. An investigation of the formulation and nutritional composition of modern meat analogue products

4. Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

Cited by 3 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. Viscometry-based prediction of structural properties of high-moisture meat analogues using gelation properties of soy and pea isolate protein blends;Food Hydrocolloids;2024-06

2. The technical potential of a sous-vide processing method for developing high-moisture textured soy protein;Food Chemistry;2024-01

3. Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments;International Journal of Food Properties;2023-06-15

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