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 *

135 related articles for article (PubMed ID: 36981195)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. Changes in conformation and quality of vegetable protein during texturization process by extrusion.
    Zhang J; Liu L; Liu H; Yoon A; Rizvi SSH; Wang Q
    Crit Rev Food Sci Nutr; 2019; 59(20):3267-3280. PubMed ID: 29894200
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. The effect of texturized vegetable protein from soy on nutrient digestibility compared to beef in cannulated dogs.
    Hill RC; Burrows CF; Ellison GW; Bauer JE
    J Anim Sci; 2001 Aug; 79(8):2162-71. PubMed ID: 11518225
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Fermentation of texturized vegetable proteins extruded at different moisture contents: effect on physicochemical, structural, and microbial properties.
    Maung TT; Gu BY; Kim MH; Ryu GH
    Food Sci Biotechnol; 2020 Jul; 29(7):897-907. PubMed ID: 32582452
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues.
    Flory J; Xiao R; Li Y; Dogan H; Talavera MJ; Alavi S
    Foods; 2023 Aug; 12(17):. PubMed ID: 37685165
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion.
    Pennells J; Trigona L; Patel H; Ying D
    Foods; 2024 Jul; 13(14):. PubMed ID: 39063252
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Mushroom-Legume-Based Minced Meat: Physico-Chemical and Sensory Properties.
    Mazumder MAR; Sukchot S; Phonphimai P; Ketnawa S; Chaijan M; Grossmann L; Rawdkuen S
    Foods; 2023 May; 12(11):. PubMed ID: 37297339
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute.
    Yuan X; Jiang W; Zhang D; Liu H; Sun B
    Foods; 2021 Dec; 11(1):. PubMed ID: 35010178
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Properties of texturized protein and performance of different protein sources in the extrusion process: A review.
    Zhang T; Yu S; Pan Y; Li H; Liu X; Cao J
    Food Res Int; 2023 Dec; 174(Pt 1):113588. PubMed ID: 37986454
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.