Food Science
Vegetable Protein
100%
Meat Analog
93%
Protein Isolates
69%
Soy Protein
59%
Rheological Parameters
54%
Pectin
53%
High Moisture Extrusion
48%
Pea Protein Isolate
41%
Protein Glutamine Gamma Glutamyltransferase
36%
Starch
29%
Plant-Based Meat
18%
Water Holding Capacity
18%
Protein Content
18%
Food Hydrocolloids
18%
Industrial Relevance
10%
Extrusion Processing
10%
Scanning Electron Microscopy
9%
Starch Granule
9%
Food Applications
9%
Plant-Based Meat Analogues
7%
Confocal Microscopy
6%
Dairy Product
6%
Mechanical Property of Food
6%
Large Amplitude Oscillatory Shear
6%
Hydrothermal Processing
6%
Prepared Food
6%
Engineering
Tensile Testing
18%
Digital Image Correlation
18%
Anisotropic
18%
Tensiles
7%