Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends-Reference-Cited by-同舟云学术

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Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends

Published:2024-06 Issue: Volume:272 Page:132656
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Yuanlong,Shao Feng,Wan Xia,Zhang Haihui,Hu Kai,Cai Meihong,Duan Yuqing

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Reference55 articles.

1. Plant-based and cell-based approaches to meat production;Rubio;Nat. Commun.,2020

2. A study on high moisture extrusion for making whole cut meat analogue: characterization of system, process and product parameters;Mateen;Innovative Food Sci. Emerg. Technol.,2023

3. Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues;Mateen;Food Res. Int.,2023

4. Meat and meat alternatives: where is the gap in scientific knowledge and technology;Xiong;Ital. J. Anim. Sci.,2023

5. Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: with a new perspective of residence time during extrusion;Sun;Food Research International (Ottawa, Ont.),2023

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