Skip to main navigation
Skip to search
Skip to main content
Taipei Medical University Home
Help & FAQ,
English
中文
Home
Profiles
Research Units
Projects
Research output
Datasets
Activities
Search by expertise, name or affiliation
Texture and chemical characteristics of soy protein meat analog extruded at high moisture
S. Lin
, H. E. Huff, F. Hsieh
School of Nutrition and Health Sciences
Master Program in Food Safety
TMU Research Center of Artificial Intelligence in Medicine and Health
TMU Research Center for Digestive Medicine
Research output
:
Contribution to journal
›
Article
›
peer-review
151
Citations (Scopus)
Overview
Fingerprint
Fingerprint
Dive into the research topics of 'Texture and chemical characteristics of soy protein meat analog extruded at high moisture'. Together they form a unique fingerprint.
Sort by
Weight
Alphabetically
Agriculture & Biology
meat analogs
100%
protein solubility
72%
soy protein
63%
texture
47%
water content
41%
cooking
41%
extruders
33%
correlated responses
18%
soy protein isolate
18%
wheat starch
18%
temperature
17%
least squares
14%
Medicine & Life Sciences
Soybean Proteins
82%
Meat
64%
Solubility
59%
Cooking
54%
Temperature
31%
Proteins
21%
Triticum
17%
Starch
16%
Least-Squares Analysis
16%
Pressure
9%