Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing

Author:

Chantanuson Ratchanon,Nagamine Shinsuke,Kobayashi Takashi,Nakagawa Kyuya

Funder

JST COI

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference16 articles.

1. Citizens, consumers and farm animal welfare: A meta-analysis of willingness-to-pay studies;Clark;Food Policy,2017

2. Freeze texturation of proteins: Effect of the alkali, acid and freezing treatments on texture formation;Consolacion;Food Structure,1986

3. Structuring processes for meat analogues;Dekkers;Trends in Food Science & Technology,2018

4. Aqueous fractionation processes of soy protein for fibrous structure formation;Geerts;Innovative Food Science & Emerging Technologies,2018

5. Morphology and mechanical properties of soy protein scaffolds made by directional freezing;Guan;Journal of Applied Polymer Science,2010

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