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.
222 related articles for article (PubMed ID: 37087261)
1. The development process of plant-based meat alternatives: Raw material formulations and processing strategies. Wang Y; Lyu B; Fu H; Li J; Ji L; Gong H; Zhang R; Liu J; Yu H Food Res Int; 2023 May; 167():112689. PubMed ID: 37087261 [TBL] [Abstract][Full Text] [Related]
2. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives. Lyu B; Li J; Meng X; Fu H; Wang W; Ji L; Wang Y; Guo Z; Yu H Foods; 2022 Apr; 11(8):. PubMed ID: 35454698 [TBL] [Abstract][Full Text] [Related]
3. Flavor challenges in extruded plant-based meat alternatives: A review. Wang Y; Tuccillo F; Lampi AM; Knaapila A; Pulkkinen M; Kariluoto S; Coda R; Edelmann M; Jouppila K; Sandell M; Piironen V; Katina K Compr Rev Food Sci Food Saf; 2022 May; 21(3):2898-2929. PubMed ID: 35470959 [TBL] [Abstract][Full Text] [Related]
4. Technological challenges and future perspectives of plant-based meat analogues: From the viewpoint of proteins. Su T; Le B; Zhang W; Bak KH; Soladoye PO; Zhao Z; Zhao Y; Fu Y; Wu W Food Res Int; 2024 Jun; 186():114351. PubMed ID: 38729699 [TBL] [Abstract][Full Text] [Related]
5. Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives. Chiang JH; Hardacre AK; Parker ME J Food Sci; 2020 Mar; 85(3):567-575. PubMed ID: 32037584 [TBL] [Abstract][Full Text] [Related]
6. The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure. Peng Y; Zhao D; Li M; Wen X; Ni Y Molecules; 2023 Nov; 28(21):. PubMed ID: 37959850 [TBL] [Abstract][Full Text] [Related]
7. Critical food and nutrition science challenges for plant-based meat alternative products. Tyndall SM; Maloney GR; Cole MB; Hazell NG; Augustin MA Crit Rev Food Sci Nutr; 2024; 64(3):638-653. PubMed ID: 35972071 [TBL] [Abstract][Full Text] [Related]
8. High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties. Ferawati F; Zahari I; Barman M; Hefni M; Ahlström C; Witthöft C; Östbring K Foods; 2021 Apr; 10(4):. PubMed ID: 33924424 [TBL] [Abstract][Full Text] [Related]
9. High moisture extrusion of plant proteins: advances, challenges, and opportunities. See XY; Chiang JH; Law LM; Osen R Crit Rev Food Sci Nutr; 2023 Oct; ():1-22. PubMed ID: 37850862 [TBL] [Abstract][Full Text] [Related]
10. Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Yang L; Zhang T; Li H; Chen T; Liu X Foods; 2023 Feb; 12(5):. PubMed ID: 36900440 [TBL] [Abstract][Full Text] [Related]
11. Recent Advances in the Processing and Manufacturing of Plant-Based Meat. Wang Y; Cai W; Li L; Gao Y; Lai KH J Agric Food Chem; 2023 Jan; 71(3):1276-1290. PubMed ID: 36626726 [TBL] [Abstract][Full Text] [Related]
12. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts. Xie Y; Cai L; Zhou G; Li C Food Res Int; 2024 Jul; 187():114460. PubMed ID: 38763688 [TBL] [Abstract][Full Text] [Related]
13. Structure analysis and quality evaluation of plant-based meat analogs. Fu J; Sun C; Chang Y; Li S; Zhang Y; Fang Y J Texture Stud; 2023 Jun; 54(3):383-393. PubMed ID: 35711124 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Leveraging microalgae as a sustainable ingredient for meat analogues. Zhu J; Xiao X; Du W; Cai Y; Yang Z; Yin Y; Wakisaka M; Wang J; Zhou Z; Liu D; Fang W Food Chem; 2024 Aug; 450():139360. PubMed ID: 38640528 [TBL] [Abstract][Full Text] [Related]
16. Characterization of the mechanical properties of high-moisture meat analogues using low-intensity ultrasound: Linking mechanical properties to textural and nutritional quality attributes. Guillermic RM; Franczyk AJ; Kerhervé SO; House JD; Page JH; Koksel F Food Res Int; 2023 Nov; 173(Pt 1):113193. PubMed ID: 37803530 [TBL] [Abstract][Full Text] [Related]
18. Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques. Jiang W; Yang X; Li L Curr Res Food Sci; 2024; 8():100747. PubMed ID: 38708099 [TBL] [Abstract][Full Text] [Related]
20. Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus. Yuan X; Zhu X; Sun R; Jiang W; Zhang D; Liu H; Sun B Food Chem; 2022 Mar; 373(Pt B):131537. PubMed ID: 34776312 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]