Research Progress on the Effect of Polysaccharides on the Structure and Quality of High-Moisture Extruded Plant Protein-Based Meat Analogues

被引：0
|
作者：
Zhang, Tian [1 ]
Huang, Yuyang [1 ]
Liu, Linlin [1 ]
Lü, Mingshou [1 ]
Zhu, Ying [1 ]
Sun, Bingyu [1 ]
Zhu, Xiuqing [1 ]
机构：
[1] Key Laboratory of Food Science and Engineering in General Colleges and Universities of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin Universi
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 22期
关键词：
D O I：
10.7506/spkx1002-6630-20231127-223
中图分类号：
学科分类号：
摘要：
88
引用
收藏
页码：341 / 350
相关论文
共 50 条
  • [31] Possibility of Isolated Mung Bean Protein as a Main Raw Material in the Production of an Extruded High-Moisture Meat Analog
    Hwang, Nam-Ki
    Gu, Bon-Jae
    Zhang, Yu
    Ryu, Gi-Hyung
    FOODS, 2024, 13 (14)
  • [32] Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage
    Dinali, Malsha
    Liyanage, Rumesh
    Silva, Mayumi
    Newman, Lisa
    Ahikari, Benu
    Wijesekara, Isuru
    Chandrapala, Jayani
    FOOD REVIEWS INTERNATIONAL, 2024, 40 (09) : 2940 - 2968
  • [33] Structure design of insect-based meat analogs with high-moisture extrusion
    Smetana, Sergiy
    Larki, Niloofar Ashtari
    Pernutz, Christoph
    Franke, Knut
    Bindrich, Ute
    Toepfl, Stefan
    Heinz, Volker
    JOURNAL OF FOOD ENGINEERING, 2018, 229 : 83 - 85
  • [34] Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid
    Chen, Qiongling
    Zhang, Jinchuang
    Liu, Haodong
    Li, Tongqing
    Wang, Qiang
    FOOD HYDROCOLLOIDS, 2023, 136
  • [35] Structure, texture, and sensory properties of plant-meat hybrids produced by high-moisture extrusion
    Pori, Pinja
    Aisala, Heikki
    Liu, Julia
    Lille, Martina
    Sozer, Nesli
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 173
  • [36] Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues
    Cuixia Sun
    Jialing Fu
    Yuyang Chang
    Saiya Li
    Yapeng Fang
    Food Biophysics, 2022, 17 : 137 - 149
  • [37] Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues
    Sun, Cuixia
    Fu, Jialing
    Chang, Yuyang
    Li, Saiya
    Fang, Yapeng
    FOOD BIOPHYSICS, 2022, 17 (02) : 137 - 149
  • [38] Meat Analogues from Pea Protein: Effect of Different Oat Protein Concentrates and Post Treatment on Selected Technological Properties of High-Moisture Extrudates
    Gaber, Sara M.
    Knezevic, Dejan
    do Carmo, Catia Saldanha
    Zobel, Hanne
    Knutsen, Svein H.
    Sahlstrom, Stefan
    Dessev, Tzvetelin
    APPLIED SCIENCES-BASEL, 2023, 13 (22):
  • [39] Effect of fatty acid chain length on physicochemical properties and structural characteristics of high-moisture meat analogues based on soy-hemp-wheat protein
    Sun, Mengyuan
    Sun, Zhouliang
    Wu, Xinghui
    Li, Dan
    Gao, Yang
    Zheng, Huanyu
    FOOD CHEMISTRY, 2025, 475
  • [40] Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
    Xia, Songgang
    Shen, Shuo
    Song, Jian
    Li, Ku
    Qin, Xianwu
    Jiang, Xiaoming
    Xue, Changhu
    Xue, Yong
    FOOD CHEMISTRY, 2023, 402
12345