Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization

Mapping the texture of plant protein blends for meat analogues

(2021) Floor K.G. Schreuders et al.   FOOD HYDROCOLLOIDS

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quantifying greenhouse gas emissions from global aquaculture

(2020) Michael J. MacLeod et al.   Scientific Reports

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

(2020) Izalin Zahari et al.   Foods

Structuring the meat analogue by using plant-based derived composites

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

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

(2020) Davide De Angelis et al.   Foods

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

(2019) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

(2019) Floor K.G. Schreuders et al.   JOURNAL OF FOOD ENGINEERING

Application of extrusion technology in plant food processing byproducts: An overview

(2019) William Leonard et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Viscosity of β-glucan from oat products at the intestinal phase of the gastrointestinal model

(2019) Noora Mäkelä et al.   FOOD HYDROCOLLOIDS

Pea protein-fortified extruded snacks: Linking melt viscosity and glass transition temperature with expansion behaviour

(2018) Claudia Philipp et al.   JOURNAL OF FOOD ENGINEERING

Unsaturated fat fraction from lard increases the oxidative stability of minced pork

(2018) Miao Liu et al.   MEAT SCIENCE

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

(2017) S. Arufe et al.   FOOD RESEARCH INTERNATIONAL

Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine

(2016) Jose Martin Ramos Diaz et al.   JOURNAL OF FOOD PROCESS ENGINEERING

The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

(2016) Cristina Botinestean et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

(2015) Anna-Maija Lampi et al.   JOURNAL OF CEREAL SCIENCE

Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products

(2013) S M Tosh   EUROPEAN JOURNAL OF CLINICAL NUTRITION

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

Fiji: an open-source platform for biological-image analysis

(2012) Johannes Schindelin et al.   NATURE METHODS

Beta Glucan: A Valuable Functional Ingredient in Foods

(2011) Asif Ahmad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cholesterol-lowering effects of oat β-glucan

(2011) Rgia A Othman et al.   NUTRITION REVIEWS

Effect of Storage Conditions on the Solubility and Viscosity of β-Glucan Extracted from Bread under In Vitro Conditions

(2010) Stephanie Moriartey et al.   JOURNAL OF FOOD SCIENCE

Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration

(2008) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Viscosity of Soy Protein Plastics Determined by Screw-Driven Capillary Rheometry

(2008) B. E. Ralston et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT