Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods-Reference-Cited by-同舟云学术

Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods

Published:2022-09-27 Issue: Volume: Page:
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Xia Yujie¹²^ORCID,Qian Jing¹,Zhao Yicheng²,Zheng Bin²,Wei Kaidong²,Peng Binbin³,Yuan Jian²,Xing Changrui²,Yan Wenjing¹^ORCID

Affiliation:

1. College of Food Science and Technology Nanjing Agricultural University Nanjing China

2. College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China

3. Shandong Greenland Food Co., Ltd Linyi China

Funder

National Key Research and Development Program of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12718

Reference66 articles.

1. Plant-based meat alternatives: Compositional analysis, current development and challenges

2. Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue

3. Ruminant meat flavor influenced by different factors with special reference to fatty acids

4. Quality effects of using organogels in breakfast sausage

5. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

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