159 related articles for article (PubMed ID: 36575236)
1. Decolorization and detoxication of plant-based proteins using hydrogen peroxide and catalase.
Sakai K; Okada M; Yamaguchi S
Sci Rep; 2022 Dec; 12(1):22432. PubMed ID: 36575236
[TBL] [Abstract][Full Text] [Related]
2. Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs.
Sakai K; Sato Y; Okada M; Yamaguchi S
PLoS One; 2022; 17(6):e0269278. PubMed ID: 35657815
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Synergistic effects of laccase and pectin on the color changes and functional properties of meat analogs containing beet red pigment.
Sakai K; Sato Y; Okada M; Yamaguchi S
Sci Rep; 2022 Jan; 12(1):1168. PubMed ID: 35064181
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Soy protein utilization in food systems.
Bookwalter GN
Adv Exp Med Biol; 1978; 105():749-66. PubMed ID: 569429
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. 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]
11. Determination of soy in meat.
Berkowitz DB; Webert DW
J Assoc Off Anal Chem; 1987; 70(1):85-90. PubMed ID: 3558284
[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. Inhibition of peroxidase and catalase activities and modulation of hydrogen peroxide level by inositol phosphoglycan-like compounds.
Thomasz L; Aran M; Pizarro RA; Ibañez J; Pisarev MA; Converso D; Juvenal GJ; Krawiec L
Horm Metab Res; 2007 Jan; 39(1):14-9. PubMed ID: 17226108
[TBL] [Abstract][Full Text] [Related]
14. The combination of quantitative PCR and western blot detecting CP4-EPSPS component in Roundup Ready soy plant tissues and commercial soy-related foodstuffs.
Xiao X; Wu H; Zhou X; Xu S; He J; Shen W; Zhou G; Huang M
J Food Sci; 2012 Jun; 77(6):C603-8. PubMed ID: 22591269
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.
Ali FS; Perry AK; Van Duyne FO
J Am Diet Assoc; 1982 Oct; 81(4):439-44. PubMed ID: 6889616
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Decoloring hemoglobin as a feedstock for second-generation bioplastics.
Low A; Lay M; Verbeek J; Swan J
Prep Biochem Biotechnol; 2012; 42(1):29-43. PubMed ID: 22239706
[TBL] [Abstract][Full Text] [Related]
19. Comparison of the functional properties of RuBisCO protein isolate extracted from sugar beet leaves with commercial whey protein and soy protein isolates.
Martin AH; Castellani O; de Jong GA; Bovetto L; Schmitt C
J Sci Food Agric; 2019 Mar; 99(4):1568-1576. PubMed ID: 30144065
[TBL] [Abstract][Full Text] [Related]
20. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts.
Chen Z; Wang C; Gao X; Chen Y; Kumar Santhanam R; Wang C; Xu L; Chen H
Food Chem; 2019 Jan; 271():266-273. PubMed ID: 30236676
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
