August 22, 2024 In Unkategorisiert
Impact of oil–water colloidal states in liquid feeds on extrudability and textural attributes of high-moisture meat possible choices
Sustainable Food Technol., 2024, Advance Article
DOI: 10.1039/D4FB00096J, Paper
DOI: 10.1039/D4FB00096J, Paper
Open Access
  This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence.
Florian Stehle, Carlos Woern, Nicholle Kirsten Tan, Jochen Weiss, Lutz Grossmann
Lipid incorporation into high-moisture meat alternatives by extrusion processing and its effect on extrudability, visual appearance, textural and structural properties is highly dependent on the colloidal state of the oil phase.
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Lipid incorporation into high-moisture meat alternatives by extrusion processing and its effect on extrudability, visual appearance, textural and structural properties is highly dependent on the colloidal state of the oil phase.
To cite this article before page numbers are assigned, use the DOI form of citation above.
The content of this RSS Feed (c) The Royal Society of Chemistry
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