Structuring the meat analogue by using plant-based derived composites

Structure formation and rheological properties of pea protein-based gels

(2019) M. Klost et al.   FOOD HYDROCOLLOIDS

Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes

(2019) Oni Yuliarti et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structuring processes for meat analogues

(2018) Birgit L. Dekkers et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2017) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

Comparative evaluation of texture wheat ingredients and soy proteins in the quality and acceptability of emulsified chicken nuggets

(2017) M Yeater et al.   POULTRY SCIENCE

Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

(2015) Georgios A. Krintiras et al.   JOURNAL OF FOOD ENGINEERING

Shear structuring as a new method to make anisotropic structures from soy–gluten blends

(2014) Katarzyna J. Grabowska et al.   FOOD RESEARCH INTERNATIONAL

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

(2013) Sandeep Singh et al.   FOOD HYDROCOLLOIDS

Hydrolyzed wheat gluten suppresses transglutaminase-mediated gelation but improves emulsification of pork myofibrillar protein

(2008) Youling L. Xiong et al.   MEAT SCIENCE