Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Joyce I. Boye, Fatemeh Zare, Alison Pletch · Food Research International · 2009 · 1.5K citations

Agriculture, Biochemistry, Food Science +14

An Introduction to Rheology

David V. Boger · Journal of Non-Newtonian Fluid Mechanics · 1989 · 766 citations

Engineering, Materials Engineering, Materials Science +8

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

Annet C. Hoek, Pieternel A. Luning, P.L.G. Weijzen et al. · Appetite · 2011 · 737 citations

Agriculture, Food Science, Marketing +12

Mini Review: On the Elasticity of Wheat Gluten

P.S. Belton · Journal of Cereal Science · 1999 · 603 citations

Agriculture, Food Science, Cereal Science +12

Changes in Protein Secondary Structure during Gluten Deformation Studied by Dynamic Fourier Transform Infrared Spectroscopy

Nikolaus Wellner, E. N. Clare Mills, Geoff J. Brownsey et al. · Biomacromolecules · 2004 · 285 citations

Agriculture, Biochemistry, Food Science +17