Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues
Songgang Xia, Jian Song, Chengxin Ma, Tingting Hao, Yukun Hou, Shuo Shen, Ku Li, Lei Ma, Yong Xue, Changhu Xue, Xiaoming Jiang, Xiaoming Jiang
Topics & Concepts
ExtrusionMoistureWater contentMaterials scienceComposite materialChemistryProtein secondary structureFood scienceChemical engineeringBiochemistryGeotechnical engineeringEngineeringMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactMuscle metabolism and nutrition