Zhan et al., 2022 - Google Patents
Fabrication of soybean protein‐based meat with two‐phasesZhan et al., 2022
- Document ID
- 15950514257374547229
- Author
- Zhan Z
- Zhou Y
- Cai X
- Liu H
- Chen L
- Yu L
- Publication year
- Publication venue
- International Journal of Food Science & Technology
External Links
Snippet
Plant protein‐based meats have attracted great attention and their market is expanding rapidly. So far, most the plant protein‐based meats in the market are single phase, thus their textures are somewhat different from real meats that contains multiphases including muscle …
- 235000013372 meat 0 title abstract description 44
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lin et al. | Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major) | |
| Mennah-Govela et al. | Buffering capacity of protein-based model food systems in the context of gastric digestion | |
| Nivala et al. | The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate | |
| Shen et al. | Effects of different carrageenan types on the rheological and water-holding properties of tofu | |
| Chin et al. | Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation | |
| Huang et al. | Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi | |
| Pereira et al. | Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality | |
| Nie et al. | Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment | |
| Huang et al. | Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage | |
| Li et al. | Effect of partial hydrolysis with papain on the characteristics of transglutaminase‐crosslinked tofu gel | |
| Wang et al. | Application of transglutaminase for quality improvement of whole soybean curd | |
| Lee et al. | Evaluation of mungbean protein isolates at various levels as a substrate for microbial transglutaminase and water binding agent in pork myofibrillar protein gels | |
| Zhang et al. | Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility | |
| Žolnere et al. | Cheese proteolysis and matrix disintegration during in vitro digestion | |
| KR101922547B1 (en) | Emulsion sausages containing edible insect and the preparation method thereof | |
| Zhou et al. | Assessing the gelling properties of the silver carp surimi gel prepared with large yellow croaker processing by‐product in freeze‐thaw cycles | |
| Petcharat et al. | Effect of furcellaran incorporation on gel properties of sardine surimi | |
| Feng et al. | Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles | |
| Feng et al. | Dielectric properties of myofibrillar protein dispersions from Alaska Pollock (Theragra chalcogramma) as a function of concentration, temperature, and NaCl concentration | |
| Zhan et al. | Fabrication of soybean protein‐based meat with two‐phases | |
| Moreno et al. | Improvement of cold and thermally induced gelation of giant squid (Dosidicus gigas) surimi | |
| Dai et al. | Effect of freeze‐thaw cycles at different temperatures on the properties of gluten proteins in unfermented dough | |
| Chen et al. | Gel properties, physicochemical properties, and sensory attributes of white leg shrimp (Litopenaeus vannamei) surimi gel treated with sodium chloride (NaCl) substitutes | |
| Xie et al. | Effects of high-pressure-modified soy 11S globulin on the gel properties and water-holding capacity of pork batter | |
| Zhao et al. | Effect of palm oil content and melting point on the freeze-thaw stability of fat substitutes |