249 related articles for article (PubMed ID: 33800417)
1. A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration.
Bakhsh A; Lee SJ; Lee EY; Sabikun N; Hwang YH; Joo ST
Foods; 2021 Mar; 10(3):. PubMed ID: 33800417
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork.
Bakhsh A; Lee SJ; Lee EY; Hwang YH; Joo ST
Food Sci Anim Resour; 2021 Nov; 41(6):983-996. PubMed ID: 34796325
[TBL] [Abstract][Full Text] [Related]
3. Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System.
Bakhsh A; Lee SJ; Lee EY; Hwang YH; Joo ST
Foods; 2021 Nov; 10(11):. PubMed ID: 34829092
[TBL] [Abstract][Full Text] [Related]
4. Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty.
Samard S; Maung TT; Gu BY; Kim MH; Ryu GH
Food Sci Biotechnol; 2021 Mar; 30(3):395-403. PubMed ID: 33868750
[TBL] [Abstract][Full Text] [Related]
5. Relationship between sensory attributes and instrumental texture properties in meat analog patty system substituted with sweet potato stem.
Lee YY; Lee S; Ham SH; Lee MG; Hahn J; Kim Y; Choi YJ
J Sci Food Agric; 2024 Apr; ():. PubMed ID: 38619447
[TBL] [Abstract][Full Text] [Related]
6. Protein-glutaminase improves water-/oil-holding capacity and beany off-flavor profiles of plant-based meat analogs.
Sakai K; Okada M; Yamaguchi S
PLoS One; 2023; 18(12):e0294637. PubMed ID: 38055653
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis.
Hong S; Shen Y; Li Y
Foods; 2022 Aug; 11(17):. PubMed ID: 36076805
[TBL] [Abstract][Full Text] [Related]
8. Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks.
Sakai K; Sato Y; Okada M; Yamaguchi S
Sci Rep; 2021 Aug; 11(1):16631. PubMed ID: 34404846
[TBL] [Abstract][Full Text] [Related]
9. Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty.
Kim H; Lee MY; Lee J; Jo YJ; Choi MJ
Foods; 2022 Oct; 11(21):. PubMed ID: 36359949
[TBL] [Abstract][Full Text] [Related]
10. Influence of Plant-Based Proteins on the Fresh and Cooked Characteristics of Ground Beef Patties.
Ball JJ; Wyatt RP; Lambert BD; Smith HR; Reyes TM; Sawyer JT
Foods; 2021 Aug; 10(9):. PubMed ID: 34574080
[TBL] [Abstract][Full Text] [Related]
11. Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties.
Colle MC; Richard RP; Smith DM; Colle MJ; Loucks WI; Gray SJ; Reynolds ZD; Sutton HA; Nasados JA; Doumit ME
Meat Sci; 2019 Mar; 149():156-162. PubMed ID: 30528720
[TBL] [Abstract][Full Text] [Related]
12. A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats.
Samard S; Ryu GH
J Sci Food Agric; 2019 Apr; 99(6):2708-2715. PubMed ID: 30350409
[TBL] [Abstract][Full Text] [Related]
13. Effects of extrusion screw speed, feed moisture content, and barrel temperature on the physical, techno-functional, and microstructural quality of texturized lentil protein.
Singh R; Guerrero M; Nickerson MT; Koksel F
J Food Sci; 2024 Apr; 89(4):2040-2053. PubMed ID: 38391095
[TBL] [Abstract][Full Text] [Related]
14. Effect of some plant starches and carrageenan as fat substitutes in chicken patties.
Das SK; Prabhakaran P; Tanwar VK; Biswas S
J Anim Sci; 2015 Jul; 93(7):3704-12. PubMed ID: 26726332
[TBL] [Abstract][Full Text] [Related]
15. Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties.
Kim HW; Miller DK; Lee YJ; Kim YH
Meat Sci; 2016 Jul; 117():63-7. PubMed ID: 26946478
[TBL] [Abstract][Full Text] [Related]
16. Preparation of Whole-Cut Plant-Based Pork Meat and Its Quality Evaluation with Animal Meat.
Liu H; Zhang J; Chen Q; Hu A; Li T; Guo F; Wang Q
Gels; 2023 Jun; 9(6):. PubMed ID: 37367132
[TBL] [Abstract][Full Text] [Related]
17. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition.
Brambila GS; Chatterjee D; Bowker B; Zhuang H
Poult Sci; 2017 Sep; 96(9):3489-3494. PubMed ID: 28637284
[TBL] [Abstract][Full Text] [Related]
18. Beef flavor vegetable hamburger patties with high moisture meat analogs (HMMA) with pulse proteins-peas, lentils, and faba beans.
Kim T; Miller R; Laird H; Riaz MN
Food Sci Nutr; 2021 Aug; 9(8):4048-4056. PubMed ID: 34401056
[TBL] [Abstract][Full Text] [Related]
19. Effect of different fat level on microwave cooking properties of goat meat patties.
Das AK; Rajkumar V
J Food Sci Technol; 2013 Dec; 50(6):1206-11. PubMed ID: 24426036
[TBL] [Abstract][Full Text] [Related]
20. Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.
Han JH; Keum DH; Hong SJ; Kim YJ; Han SG
Foods; 2023 Oct; 12(20):. PubMed ID: 37893624
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]