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Physicochemical properties, structural characteristics and protein digestibility of pea protein-wheat gluten composited meat analogues prepared via high-moisture extrusion
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Elucidating the mechanism of inulin-induced improvement in the structural and functional properties of high-moisture extruded products
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The development history and recent updates on soy protein-based meat alternatives
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The structural characteristics of dietary fibers from Tremella fuciformis and their hypolipidemic effects in mice
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Construction and characterisation of mung bean protein isolate/carboxymethyl konjac glucomannan sodium hydrogels: Gel properties, structural properties, microstructure, sodium salt release, and 3D printing
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Converting peanut protein biomass waste into "double green" meat substitutes using a high-moisture extrusion process: A multiscale method to explore a process for forming a meat-like fibrous structure
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Application of transglutaminase modifications for improving protein fibrous structures from different sources by high-moisture extruding
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High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect
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Production of meat alternatives using live cells, cultures and plant proteins
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Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus
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Dietary fiber-mediated high-moisture texturization of Antarctic krill-based hybrid protein: Interaction between microstructure and hydration properties
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Explainable AI unlocks temperature-driven oscillatory viscoelastic transitions in sesame protein isolate during integrated heating–cooling cycles
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High moisture extrusion of soybean protein isolate: Effect of β-glucan on physicochemical properties of extrudates
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Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion
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Pulsed electric field facilitated fibrillation of soy protein isolate: Preparation, characterization, and functional properties
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Ultrasonic-assisted extraction, characteristics and activity of Ipomoea batatas polysaccharide
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Rheological properties of starches with different amylose/amylopectin ratios
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Low moisture extrusion of soybean protein isolate: Effect of β-glucan on the physicochemical properties of the product
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Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
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Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels
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Factors contributing to the selection of dietary protein food sources
10.1016/j.clnu.2017.11.017 · doi-reference
Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate
10.1016/j.ijbiomac.2023.125023 · doi-reference
Sectional feeding strategy: Structured construction of soy protein induced by dietary fiber from Tremella fuciformis stem in high-moisture extrusion
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Orchestrating the oriented fibrous architecture in high-moisture soy protein extrudates via Tremella fuciformis stem dietary fiber
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Evaluating the effects of insoluble dietary fibres on pea protein-based extruded meat analogues
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Investigation potential of hydrocolloids in meat analogue preparation
10.1016/j.foodhyd.2022.108199 · doi-reference
Influence of processing temperature on quality attributes of meat analogues fortified with L-cysteine
10.1016/j.foodhyd.2022.108422 · doi-reference
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
10.1016/j.foodhyd.2023.108924 · doi-reference
Comparison of the structures and prebiotic-like effects in vitro of polysaccharides from Coprinus comatus fruit body and mycelium
10.1016/j.ijbiomac.2020.10.163 · doi-reference
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein
10.1016/j.ifset.2023.103486 · doi-reference
Structure formation and non-linear rheology of blends of plant proteins with pectin and cellulose
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Evaluating the effects of insoluble date fruit (Phoenix dactylifera L.) fibers on meat analogue patties composed of pea and wheat protein isolates
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Effects of polysaccharides and proteins from Tricholoma matsutake on gelatinization, rheology, structural properties, and in vitro digestibility of rice flour
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Plant protein-starch-based gels for design of dysphagia foods: Combining rheology and tribology with IDDSI
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Natural polysaccharides mediated “low-molecular-bridging” network in fermented soybean protein gels: Interaction, microstructure, and rheological properties
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