Author:
Ubbink Job,Muhialdin Belal J
Subject
Applied Microbiology and Biotechnology,Food Science
Reference55 articles.
1. Recent advances in the functionality of non-animal-sourced proteins contributing to their use in meat analogs;Jones;Curr Opin Food Sci,2016
2. Structure design for improving the characteristic attributes of extruded plant-based meat analogues;Sun;Food Biophys,2021
3. Changes in conformation and quality of vegetable protein during texturization process by extrusion;Zhang;Crit Rev Food Sci Nutr,2019
4. Continuous gel formation by HTST extrusion-cooking: soy proteins;Kitabatake;J Food Sci,1985
5. Extrusion cooking of high-moisture protein foods;Noguchi,1989
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献