Work

Individual Contribution of Extrusion Processing Parameters and Protein Type on High-Moisture Meat Analogue Texture, Integrity, Anisotropy, and Protein Chemistry

Year: 2025

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c01050

Authors: Caleb E. Wagner, Brennan Smith, Girish M. Ganjyal

Institutions: Washington State University, Agricultural Research Service, Southern Regional Research Center

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Good Food Institute, National Institute of Food and Agriculture

Awards: G1017562834, G2100258580, G4414878350, G6946842376

OpenAlex ID: W4408813377

FWCI: 4.726

Cites: 43

Cited by: 11

Related to: 10