Low-intensity ultrasound as a tool for assessing the mechanical properties of pea protein-based high-moisture meat analogues produced by nitrogen gas-assisted extrusion

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: July 2026

Source: Journal of Food Engineering, Volume 414

Author(s): I. Rangira, S. Luo, R.-M. Guillermic, J. Paliwal, J.H. Page, F. Koksel

Publication date: July 2026Source: Journal of Food Engineering, Volume 414Author(s): I. Rangira, S. Luo, R.-M. Guillermic, J. Paliwal, J.H. Page, F. Koksel Read More

Related posts:

Default ThumbnailA high-throughput cost-effective platform for monitoring viscoelastic transitions in hydrocolloids Default ThumbnailCMC-tuned Pickering emulsions: stability and in vitro digestion Default ThumbnailEditorial Board Default ThumbnailDetermination of anisotropic effective thermo-mechanical properties of leafy vegetables via X-ray CT and finite element modelling using forward and inverse analyses Default ThumbnailCorn husk-derived microcrystalline cellulose reinforced carrageenan films: Development, characterization, lipid oxidation kinetics, and food packaging application Default ThumbnailSimulation study of Escherichia coli electroporation induced by pulsed magnetic field