Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion-Reference-Cited by-同舟云学术

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Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion

Published:2023-11 Issue: Volume:173 Page:113469
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hou Yukun,Xia Songgang,Ma Chengxin,Xue Changhu,Jiang Xiaoming^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran;Alakhrash;LWT - Food Science and Technology,2016

2. Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi;Cao;LWT - Food Science and Technology,2022

3. Strategies to improve meat-like properties of meat analogs meeting consumers' expectations;Chen;Biomaterials,2022

4. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues;Chiang;Food Structure,2019

5. Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method;Chiang;Food Structure,2021

Cited by 10 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. Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat;Food Chemistry;2025-01

2. Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes;Food Chemistry;2025-01

3. Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation;Food Chemistry;2024-12

4. Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion;Food Hydrocolloids;2024-11

5. Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development;International Journal of Food Science & Technology;2024-08-26

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