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Making fibrous plant meat with less refined, starch-rich crops
Jan M. Bühler
Food Technology
Food Process Engineering
VLAG
Biorefinery & Fibre Techn
Research output
:
Thesis
›
internal PhD, WU
Overview
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Projects
(2)
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Dive into the research topics of 'Making fibrous plant meat with less refined, starch-rich crops'. Together they form a unique fingerprint.
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Food Science
Starch
100%
Gluten
33%
Meat Analog
29%
Protein Isolates
18%
Water Holding Capacity
14%
Soy Protein
11%
Pea Protein Isolate
7%
Gelatinization
7%
Amylose Content
7%
New Ingredients
7%
Functional Ingredients
7%
Dry Heat Treatment
7%
Plant-Based Food
3%
Sensation of Taste
3%
Meat Consumption
3%
Legume Protein
3%
Legumin
3%
Novel Ingredients
3%
High Moisture Extrusion
3%
Protein Solubility
3%
Gluten Proteins
3%
Springiness
3%