Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content
Author:
Affiliation:
1. School of Food and Advanced Technology Massey University Private Bag 11222 Palmerston North 4442 New Zealand
2. Riddet Institute Massey University Private Bag 11222 Palmerston North 4442 New Zealand
Funder
Ministry of Business, Innovation and Employment
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14319
Reference33 articles.
1. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
2. Texture, Viscosity, and Food
3. System parameters and product properties response of soybean protein extruded at wide moisture range
4. Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content
5. Protein-protein interaction of soy protein isolate from extrusion processing
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