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Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog
S. Lin
, H. E. Huff, F. Hsieh
Master Program in Food Safety
TMU Research Center of Artificial Intelligence in Medicine and Health
School of Nutrition and Health Sciences
Research output
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Contribution to journal
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Article
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peer-review
133
Citations (Scopus)
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Agriculture & Biology
meat analogs
100%
soy protein
63%
extrusion
55%
sensory properties
53%
cooking
41%
water content
31%
temperature
23%
soy protein isolate
18%
wheat starch
18%
water uptake
13%
Medicine & Life Sciences
Soybean Proteins
82%
Meat
64%
Cooking
54%
Temperature
42%
Triticum
17%
Starch
16%
Water
9%
Pressure
9%