Mulberry (Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Sha Lei, Youling L. Xiong · Trends in Food Science & Technology · 2020 · 803 citations

Agriculture, Biotechnology, Food Science +14

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

Fangfei Li, Bo Wang, Baohua Kong et al. · Food Hydrocolloids · 2019 · 256 citations

Life Sciences, Biochemistry, Biophysics +17

High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure

Jinchuang Zhang, Li Liu, Yuanrong Jiang et al. · Food Hydrocolloids · 2019 · 218 citations

Agriculture, Biochemistry, Food Science +17

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

Francisco Cabrera‐Chávez, Calderón de la Barca, Alma Rosa Islas-Rubio et al. · LWT · 2012 · 128 citations · Full text

Agriculture, Agricultural Engineering, Agronomy +13

The nutritive value of mulberry leaves (Morus alba) as a feed supplement for sheep

K. Kandylis, I. Hadjigeorgiou, Paschalis C. Harizanis · Tropical Animal Health and Production · 2008 · 121 citations

Agriculture, Nutrition, Nutritional Sciences +15