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• W4380730764 abstract "Journal of Texture StudiesVolume 54, Issue 3 p. 349-350 EDITORIAL Structural analysis and texture study of plant-based (meat) products Xiaonan Sui, Corresponding Author Xiaonan Sui [email protected] Northeast Agricultural University, Harbin, China Correspondence Xiaonan Sui, Northeast Agricultural University, Harbin, China. Email: [email protected]Search for more papers by this author Xiaonan Sui, Corresponding Author Xiaonan Sui [email protected] Northeast Agricultural University, Harbin, China Correspondence Xiaonan Sui, Northeast Agricultural University, Harbin, China. Email: [email protected]Search for more papers by this author First published: 15 June 2023 https://doi.org/10.1111/jtxs.12782Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. REFERENCES Fu, J., Sun, C., Chang, Y., Li, S., Zhang, Y., & Fang, Y. (2023). Structure analysis and quality evaluation of plant-based meat analogs. Journal of Texture Studies, 54(3), 383-393. https://doi.org/10.1111/jtxs.12705 Funami, T., Nakano, K., Maeda, K., Yamasaki, H., & Nakauma, M. (2023). Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products. Journal of Texture Studies, 54(3), 428-439. https://doi.org/10.1111/jtxs.12757 Ilic, J., Djekic, I., Tomasevic, I., van den Berg, M., & Oosterlinck, F. (2023). Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. Journal of Texture Studies, 54(3), 440-445. https://doi.org/10.1111/jtxs.12763 Meng, A., Li, F., Chen, F., Luan, B., Sun, T., & Zhang, B. (2023). Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high-moisture extrusion torque. Journal of Texture Studies, 54(3), 420-427. https://doi.org/10.1111/jtxs.12731 Schreuders, F. K. G., Schlangen, M., Kyriakopoulou, K., Boom, R. M., & van der Goot, A. J. (2021). Texture methods for evaluating meat and meat analogue structures: A review. Food Control, 127, 108103. https://doi.org/10.1016/j.foodcont.2021.108103 Xia, Y., Qian, J., Zhao, Y., Zheng, B., Wei, K., Peng, B., Yuan, J., Xing, C., & Yan, W. (2023). Effects of food components and processing parameters on plant-based meat texture formation and evaluation methods. Journal of Texture Studies, 54(3), 394-409. https://doi.org/10.1111/jtxs.12718 Younis, K., Ashfaq, A., Ahmad, A., Anjum, Z., & Yousuf, O. (2023). A critical review focusing the effect of ingredients on the textural properties of plant-based meat products. Journal of Texture Studies, 54(3), 365-382. https://doi.org/10.1111/jtxs.12704 Zhang, T., Dou, W., Zhang, X., Zhao, Y., Zhang, Y., Jiang, L., & Sui, X. (2021). The development history and recent updates on soy protein-based meat alternatives. Trends in Food Science & Technology, 109, 702–710. https://doi.org/10.1016/j.tifs.2021.01.060 Zhang, X., Zhao, Y., Zhao, X., Sun, P., Zhao, D., Jiang, L., & Sui, X. (2023). The texture of plant protein-based meat analogs by high moisture extrusion: A review. Journal of Texture Studies, 54(3), 351-364. https://doi.org/10.1111/jtxs.12697 Zhao, Y., Zhao, X., Sun, P., Zhao, D., Dou, W., Zhang, X., Jiang, L., & Sui, X. (2023). Effects of adding other protein products on textural properties of soy protein concentrate-based meat analogs. Journal of Texture Studies, 54(3), 410-419. https://doi.org/10.1111/jtxs.12721 Volume54, Issue3Special Issue: Texture of plant‐based (meat) productsJune 2023Pages 349-350 ReferencesRelatedInformation" @default.
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