Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues-Reference-Cited by-同舟云学术

Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues

Published:2019-05-13 Issue:11 Volume:99 Page:4922-4931
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Samard Sasimaporn¹,Gu Bon‐Yeob¹,Ryu Gi‐Hyung¹^ORCID

Affiliation:

1. Department of Food Science and TechnologyFood and Feed Extrusion Research Center, Kongju National University Daehakro 54, Yesan, Chungnam Republic of Korea

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9722

Reference39 articles.

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4. The evolution of a plant‐based alternative to meat: from niche markets to widely accepted meat alternatives;Wild F;Agro Food Ind Hi Tech,2014

5. Effects of Barrel Temperature and Addition of Corn Starch on Physical Properties of Extruded Soy Protein Isolate

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