Effect of oil–water colloidal states in liquid feeds on extrudability and textural attributes of high-moisture meat alternatives-Reference-Cited by-同舟云学术

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Effect of oil–water colloidal states in liquid feeds on extrudability and textural attributes of high-moisture meat alternatives

Published:2024 Issue: Volume: Page:
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Stehle Florian¹,Woern Carlos²,Tan Nicholle Kirsten²,Weiss Jochen¹^ORCID,Grossmann Lutz²^ORCID

Affiliation:

1. Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany

2. Department of Food Science, University of Massachusetts, 100 Holdsworth Way, Amherst, MA 01003, USA

Abstract

Lipid incorporation into high-moisture meat alternatives by extrusion processing and its effect on extrudability, visual appearance, textural and structural properties is highly dependent on the colloidal state of the oil phase.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D4FB00096J

Reference46 articles.

1. GFI , Pland Based State of the Industry Report 2022 , 2023

2. The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

3. Carcinogenicity of consumption of red and processed meat

4. Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters

5. Red meat consumption: An overview of the risks and benefits

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