Structuring the meat analogue by using plant-based derived composites

Texture is a sensory property

Alina S. Szczesniak · Food Quality and Preference · 2002 · 1.6K citations

Agriculture, Food Science, Sensory Evaluation +11

Structuring processes for meat analogues

Birgit L. Dekkers, Remko M. Boom, Atze Jan van der Goot · Trends in Food Science & Technology · 2018 · 689 citations · Full text

Agriculture, Food Science, Materials Science +16

The Rheology Handbook - For users of rotational and oscillatory rheometers

Markus Stieger · Applied Rheology · 2002 · 670 citations · Full text

Engineering, Physics, Fluid Dynamics +13

An investigation of the formulation and nutritional composition of modern meat analogue products

B. M. Bohrer · Food Science and Human Wellness · 2019 · 577 citations · Full text

Agriculture, Food Science, Nutritional Sciences +9

On the pH Dependence of Protein Stability

An‐Suei Yang, Barry Honig · Journal of Molecular Biology · 1993 · 430 citations

Life Sciences, Biochemistry, Biophysics +14