Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation
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Publisher
Elsevier BV
Reference39 articles.
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3. Limited enzymatic hydrolysis induced pea protein gelation at low protein concentration with less heat requirement;Chen;Food Hydrocolloids,2022
4. Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes;Chen;Food Hydrocolloids,2021
5. Food proteins from animals and plants: Differences in the nutritional and functional properties;Day;Trends in Food Science & Technology,2022
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