Concepedia

Texturized Vegetable Protein

Texturized Vegetable Protein is a plant-based protein product derived primarily from soybean meal or other vegetable sources that undergoes thermomechanical processing such as extrusion to develop a fibrous, meat-like texture for use as a meat analogue in food applications.

270

Publications

18.7K

Citations

975

Authors

308

Institutions

Publications per year

2017–2026

134

Variants

Tvp

Parents

Publications

270

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Aslı Can Karaça, Nicholas H. Low, Michael T. Nickerson · Food Research International · 2011 · 844 citations

, , +16

Physical properties of ultrasound treated soy proteins

Anet ­Režek ­Jambrak, Vesna Lelas, Timothy J. Mason et al. · Journal of Food Engineering · 2009 · 516 citations · Full text

, , +13

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

Md. Ali Asgar, A. Fazilah, Nurul Huda et al. · Comprehensive Reviews in Food Science and Food Safety · 2010 · 501 citations

, , +16

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Raffael Osen, Simone Toelstede, Florian Wild et al. · Journal of Food Engineering · 2013 · 484 citations

, , +14

Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate

Ting Xiong, Wenfei Xiong, Mengting Ge et al. · Food Research International · 2018 · 414 citations

, , +13

1–5 of 270

Authors

975

  1. RB
    Ricardo Bressani

    Institute of Nutrition of Central America and Panama, Guatemala

    8 publications · 213 citations

    8

    h-index

  2. DS
    D.W. Stanley

    University of Guelph, Canada

    8 publications · 330 citations

    8

    h-index

  3. GR
    Gi‐Hyung Ryu

    Kongju National University, South Korea

    6 publications · 531 citations

    6

    h-index

  4. YH
    Yufei Hua

    Jiangnan University, China

    5 publications · 148 citations

    5

    h-index

  5. JZ
    Jinchuang Zhang

    Institute of Food Science and Technology, China

    5 publications · 401 citations

    5

    h-index

1–5 of 975

Institutions

308

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    12 h-index

    48 publications

    2.6K citations

  2. Jiangnan University

    Wuxi, China

    10 h-index

    36 publications

    1.7K citations

  3. University of Guelph

    Guelph, Canada

    8 h-index

    22 publications

    903 citations

  4. Institute of Nutrition of Central America and Panama

    Guatemala City, Guatemala

    8 h-index

    33 publications

    888 citations

  5. Institute of Food Science and Technology

    Beijing, China

    7 h-index

    31 publications

    2.1K citations

  6. Chinese Academy of Agricultural Sciences

    Beijing, China

    7 h-index

    28 publications

    2.2K citations

  7. China Agricultural University

    Beijing, China

    6 h-index

    18 publications

    1.1K citations

  8. Fraunhofer Institute for Process Engineering and Packaging

    Freising, Germany

    6 h-index

    17 publications

    3.4K citations

1–8 of 308

Venues

  1. Food Hydrocolloids

    26 publications · 2.3K citations

    21

    h-index

  2. Food Research International

    22 publications · 3K citations

    20

    h-index

  3. Food Chemistry

    20 publications · 1.5K citations

    18

    h-index

  4. Journal of Food Engineering

    20 publications · 3K citations

    18

    h-index

  5. Journal of Food Science

    JFS · 19 publications · 691 citations

    15

    h-index

1–5