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Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

by Flory, Jenna, Xiao, Ruoshi, Li, Yonghui, Dogan, Hulya, Talavera, Martin J., Alavi, Sajid
Published in Foods (28.08.2023)

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Journal Article

Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant‐based meat analogues

Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant‐based meat analogues

by Flory, Jenna, Alavi, Sajid
Published in Journal of food science (01.01.2024)

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Journal Article