Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties-Reference-Cited by-同舟云学术

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Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties

Published:2024-06 Issue: Volume:201 Page:116231
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sze Wei Ain,Brishti Fatema Hossain,Abdullah Sani Muhamad Shirwan,Ishamri Ismail,Mhd Sarbon Norizah,Ismail-Fitry Mohammad Rashedi^ORCID

Funder

Universiti Putra Malaysia

Publisher

Elsevier BV

Reference47 articles.

1. Establishing forensic food models for authentication and quantification of porcine adulterant in gelatine and marshmallow;Abdullah Sani;Food Control,2021

2. Official method of analysis,2002

3. Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging);Aslinah;Journal of Food Science and Technology,2018

4. Optimization of high-quality cassava and coconut composite flour combination as filler in chicken sausages;Ayandipe;Journal of Culinary Science & Technology,2022

5. Evaluation of rheological and sensory characteristics of plant-based meat analog with comparison to beef and pork;Bakhsh;Food Science of Animal Resources,2021

Cited by 1 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

1. Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives;Foods;2024-06-20

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