Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
出版年份 2020 全文链接
标题
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
作者
关键词
-
出版物
Foods
Volume 9, Issue 6, Pages 772
出版商
MDPI AG
发表日期
2020-06-16
DOI
10.3390/foods9060772
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- 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
- Processing, Nutrition, and Functionality of Hempseed Protein: A Review
- (2019) Qingling Wang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Physico-chemical and nutritional properties of meat analogues based on Spirulina/lupin protein mixtures
- (2019) Megala Palanisamy et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- 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
- Changes in conformation and quality of vegetable protein during texturization process by extrusion
- (2018) Jinchuang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures
- (2017) Elin Röös et al. GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS
- Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes ( Manihot esculenta Crantz ) of β-carotene-enriched roots
- (2017) Emmanuel Oladeji Alamu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The use of the rapid visco analyser (RVA) in breeding and selection of cereals
- (2016) D. Cozzolino JOURNAL OF CEREAL SCIENCE
- Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies
- (2015) Evelyne Battaglia Richi et al. INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
- 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
- Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH
- (2014) Vassilios Raikos et al. Food Science & Nutrition
- Meat Analog: A Review
- (2013) O. P. Malav et al. CRITICAL REVIEWS IN FOOD SCIENCE AND 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
- The significance of livestock as a contributor to global greenhouse gas emissions today and in the near future
- (2011) F.P. O’Mara ANIMAL FEED SCIENCE AND TECHNOLOGY
- Pasting, paste, and gel properties of starch–hydrocolloid combinations
- (2011) James N. BeMiller CARBOHYDRATE POLYMERS
- Physicochemical Characterization of Extruded Blends of Corn Starch–Whey Protein Concentrate–Agave tequilana Fiber
- (2009) Abigail Santillán-Moreno et al. Food and Bioprocess Technology
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started