Textured soy protein with meat odor as an ingredient for improving the sensory quality of meat analog and soy burger

Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties

(2023) Mónica Flores et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional and quality attributes of beef burgers fortified by brown linseed powder

(2022) Sara Basiri et al.   Functional Foods in Health and Disease

Flavor challenges in extruded plant‐based meat alternatives: A review

(2022) Yaqin Wang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sensory acceptability of new plant protein meat substitutes

(2022) Sylvie Cordelle et al.   FOOD QUALITY AND PREFERENCE

Thiamine as a new ingredient for obtaining textured soy protein with meat odor

(2022) Talita Maira Goss Milani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The development history and recent updates on soy protein-based meat alternatives

(2021) Tianyi Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Insights into formation, detection and removal of the beany flavor in soybean protein

(2021) Bei Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications

(2020) Priyanka Sethupathy et al.   FOOD REVIEWS INTERNATIONAL

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

(2020) Jiang He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products

(2019) Michele Eliza Cortazzo Menis-Henrique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

(2019) Ramona Weinrich   Sustainability

Protein from Meat or Vegetable Sources in Meals Matched for Fiber Content has Similar Effects on Subjective Appetite Sensations and Energy Intake—A Randomized Acute Cross-Over Meal Test Study

(2018) et al.   Nutrients

Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes

(2018) Ramona Weinrich   Sustainability

Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality

(2017) Alejandra Acevedo-Fani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals

(2017) Wee Ting Lai et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

(2017) Gisandro Reis de CARVALHO et al.   Food Science and Technology

On the analysis of Rate-All-That-Apply (RATA) data

(2016) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Food oral processing: Mechanisms and implications of food oral destruction

(2015) Jianshe Chen   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sensory quality of soymilk and tofu from soybeans lacking lipoxygenases

(2015) Aijun Yang et al.   Food Science & Nutrition

Exploring meat substitutes: consumer experiences and contextual factors

(2013) Johanna E. Elzerman et al.   British Food Journal

Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development

(2013) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Extrusion Processing and Properties of Protein-Based Thermoplastics

(2009) Casparus J. R. Verbeek et al.   MACROMOLECULAR MATERIALS AND ENGINEERING

European citizen and consumer attitudes and preferences regarding beef and pork

(2009) Wim Verbeke et al.   MEAT SCIENCE

Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

(2008) M.P. Piñero et al.   MEAT SCIENCE