Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds
author
Kaleda, Aleksei
Talvistu, Karel
Vaikma, Helen
Tammik, Mari-Liis
Rosenvald, Sirli
Vilu, Raivo
statement of authorship
Aleksei Kaleda, Karel Talvistu, Helen Vaikmaa, Mari-Liis Tammik, Sirli Rosenvald, Raivo Vilu
source
Future foods
publisher
Elsevier
journal volume number month
4
year of publication
2021
pages
art. 100092, 8 p. : ill
url
https://doi.org/10.1016/j.fufo.2021.100092
subject term
pressimine (vormimine)
niiskus
liha
hernes
kaer
proteiinid
toidukeemia
keyword
Low-moisture extrusion
Meat analog
Pea protein
Oat protein
ISSN
2666-8335
notes
Bibliogr. p. 8
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/21101060444
https://www.scopus.com/record/display.uri?eid=2-s2.0-85122680808&origin=inward&txGid=0c474d13e739f081988cc63ba456b8d3
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FUTURE%20FOODS&year=2022
https://www.webofscience.com/wos/woscc/full-record/WOS:000906996400007
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
category (sub)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
quartile
Q3
TalTech department
keemia ja biotehnoloogia instituut
ärikorralduse instituut
language
inglise
Reserch Group
Marketing research group