These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

197 related articles for article (PubMed ID: 35563965)

  • 1. Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review.
    Bakhsh A; Lee EY; Ncho CM; Kim CJ; Son YM; Hwang YH; Joo ST
    Foods; 2022 Apr; 11(9):. PubMed ID: 35563965
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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 Aug; 104(11):7002-7012. PubMed ID: 38619447
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Role of chickpea flour in texturization of extruded pea protein.
    Webb D; Plattner BJ; Donald E; Funk D; Plattner BS; Alavi S
    J Food Sci; 2020 Dec; 85(12):4180-4187. PubMed ID: 33216380
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant-based meat analogues.
    Flory J; Alavi S
    J Food Sci; 2024 Jan; 89(1):245-258. PubMed ID: 37983750
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and
    Kim YJ; Kim JH; Cha JY; Kim TK; Jang HW; Kim DH; Choi YS
    Food Sci Anim Resour; 2024 Sep; 44(5):1028-1039. PubMed ID: 39246543
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils.
    Cho Y; Bae J; Choi MJ
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673404
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Properties of Texturized Vegetable Proteins from Edible Mushrooms by Using Single-Screw Extruder.
    Ketnawa S; Rawdkuen S
    Foods; 2023 Mar; 12(6):. PubMed ID: 36981195
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The texture of plant protein-based meat analogs by high moisture extrusion: A review.
    Zhang X; Zhao Y; Zhao X; Sun P; Zhao D; Jiang L; Sui X
    J Texture Stud; 2023 Jun; 54(3):351-364. PubMed ID: 35580199
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Plant-Based Meat Analogues from Alternative Protein: A Systematic Literature Review.
    Zahari I; Östbring K; Purhagen JK; Rayner M
    Foods; 2022 Sep; 11(18):. PubMed ID: 36140998
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans.
    Kim T; Riaz MN; Awika J; Teferra TF
    J Food Sci; 2021 Apr; 86(4):1322-1334. PubMed ID: 33761139
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of a post-processing heat treatment method on the textural properties of textured vegetable protein.
    Choi HW; Lee YY; Ryoo C; Yoon HI; Hahn J; Choi YJ
    J Food Sci; 2022 Dec; 87(12):5340-5348. PubMed ID: 36374220
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Drying-induced restructured jerky analog developed using a combination of edible insect protein and textured vegetable protein.
    Kim TK; Yong HI; Cha JY; Park SY; Jung S; Choi YS
    Food Chem; 2022 Mar; 373(Pt B):131519. PubMed ID: 34776309
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Use of legume flours and fiber for tailoring structure and texture of pea protein-based extruded meat alternatives.
    Webb D; Dogan H; Li Y; Alavi S
    J Food Sci; 2023 Jan; 88(1):57-71. PubMed ID: 36514236
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.