Concepedia

Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein

Xinli Ran, Xiaowei Lou, Haiqi Zheng, Qingyin Gu, Hongshun Yang

Innovative Food Science & Emerging Technologies · 2021 · 156 citations · 42 references

Concepts

AgricultureChemical EngineeringFood ScienceFood EngineeringFood RheologyRheologyFood HydrocolloidsFood Texture ChemistryFood TexturizationProteins In FoodsTexture QualityPlant Protein SourcesPlant-based Protein FoodsRheological Property Control

References

42

Rheological methods in food process engineering

M.A. Rao · Trends in Food Science & Technology · 1993 · 1.7K citations

Agriculture, Chemical Engineering, Food Science +11

Structuring the meat analogue by using plant-based derived composites

Oni Yuliarti, Tay Jun Kiat Kovis, Ng Jun Yi · Journal of Food Engineering · 2020 · 272 citations

Agriculture, Food Science, Food Engineering +11

Small-Strain Dynamic Rheology of Food Protein Networks

Michael H. Tunick · Journal of Agricultural and Food Chemistry · 2010 · 240 citations

Agriculture, Food Science, Food Analysis +15

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

Zhi Yang, Huijuan Yang, Hongshun Yang · Food Hydrocolloids · 2017 · 237 citations

Agriculture, Food Science, Food Rheology +10

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Yige Zhou, Hongshun Yang · Food Chemistry · 2018 · 223 citations

Agriculture, Biochemistry, Food Science +17