Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure-Reference-Cited by-同舟云学术

Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure

Published:2019-08-27 Issue:38 Volume:67 Page:10713-10725
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Jinchuang¹,Liu Li¹,Jiang Yuanrong²,Faisal Shah¹,Wei Linlin³,Cao Chunjie⁴,Yan Wenhui⁵,Wang Qiang¹^ORCID

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China

2. Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Pudong New District, Shanghai 200137, China

3. Bruker (Beijing) Scientific Technology Co., Ltd, Minhang District, Shanghai 200233, China

4. Carl Zeiss (Shanghai) Co., Ltd., 60 Mei Yue Road, Pilot Free Trade Zone, Shanghai 200131, China

5. Hunan Fumach Foodstuff Eng & Tech, Co., Ltd, Kaifu District, Changsha 410153, China

Funder

Ministry of Science and Technology of the People's Republic of China

Chinese Academy of Agricultural Sciences

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b02711

Reference47 articles.

1. Green biorefinery technologies based on waste biomass

2. Food Security: The Challenge of Feeding 9 Billion People

3. Global diets link environmental sustainability and human health

4. The importance of reduced meat and dairy consumption for meeting stringent climate change targets

5. Process conditions influencing wheat gluten polymerization during high moisture extrusion of meat analog products

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