Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method

Structuring the meat analogue by using plant-based derived composites

(2020) Oni Yuliarti et al.   JOURNAL OF FOOD ENGINEERING

Physical properties of zein networks treated with microbial transglutaminase

(2020) Kristin D. Mattice et al.   FOOD CHEMISTRY

High moisture extrusion of soy protein concentrate: Influence of thermomechanical treatment on protein-protein interactions and rheological properties

(2019) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics

(2019) Valerie L. Pietsch et al.   JOURNAL OF FOOD ENGINEERING

High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure

(2019) Jinchuang Zhang et al.   FOOD HYDROCOLLOIDS

Comparing methods to produce fibrous material from zein

(2019) Kristin D. Mattice et al.   FOOD RESEARCH INTERNATIONAL

Perception and measurement of food texture: Solid foods

(2018) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Structuring processes for meat analogues

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

High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties

(2018) Megala Palanisamy et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A combined rheology and time domain NMR approach for determining water distributions in protein blends

(2016) Birgit L. Dekkers et al.   FOOD HYDROCOLLOIDS

Microstructural, thermal and IR spectroscopy characterisation of wheat gluten and its sub fractions

(2016) Vandana Dhaka et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of high moisture extrusion cooking on protein-protein interactions of pea (Pisum sativumL.) protein isolates

(2015) Raffael Osen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

(2014) C.N. Horita et al.   FOOD RESEARCH INTERNATIONAL

Meat Analog: A Review

(2013) O. P. Malav et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking

(2013) Yanqiang Fang et al.   JOURNAL OF FOOD ENGINEERING

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Proteins from land plants – Potential resources for human nutrition and food security

(2013) Li Day   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microstructure of hydrated gluten network

(2011) Vassilis Kontogiorgos   FOOD RESEARCH INTERNATIONAL

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Wheat

(2009) P. R. Shewry   JOURNAL OF EXPERIMENTAL BOTANY

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

(2008) KeShun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of soy protein on rheological properties and water retention capacity of wheat gluten

(2008) Paola Roccia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY