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Engineering Processes for Plant‐Based Meat Analogs: Current Status and Future Outlook
13小时前
已完结
Protein network density and fibrous structure control of soy protein isolate-based high-moisture meat analogs using yeast or rice protein isolates with distinct glass transition temperatures
13小时前
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Effects of different emulsion gels and extrusion temperature on structural properties of meat substitutes processed by high-moisture extrusion of soybean protein
13小时前
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Physicochemical and functional properties of plant proteins before and after extrusion texturization
13小时前
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The role of oil forms in extrusion for plant-based meat analog design: A review
13小时前
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Analysis of the reaction behavior of highly concentrated plant proteins in extrusion-like conditions
2天前
已完结
Physical stability of proteins in aqueous solution: mechanism and driving forces in nonnative protein aggregation
2天前
已完结
Dynamic behavior of zein-gluten interaction during extruded noodle processing
12天前
已完结
Influence of extrusion processing conditions on fibrous structure, texture, and digestibility of plant-based meat analogues incorporating faba bean protein and brewers’ spent grain
12天前
已完结
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