다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
Journal of agricultural and food chemistry, v.71 no.3, 2023년, pp.1276 - 1290
Wang, Yu (College of Engineering and Technology , Southwest University , Chongqing 400715 , China) , Cai, Wei (College of Engineering and Technology , Southwest University , Chongqing 400715 , China) , Li, Li (College of Engineering and Technology , Southwest University , Chongqing 400715 , China) , Gao, Yane (Department of Logistics and Maritime Studies , The Hong Kong Polytechnic University , Hung Hum, Kowloon , Hong Kong , China) , Lai, Kee-hung
AI-Helper
Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. ...
The Sustainable Development Goals Report 2021 The United Nations (UN) 2021
Livestock And Landscapes Food and Agriculture Organization of the United Nations (FAO) 2012
Godfray, H. Charles J., Aveyard, Paul, Garnett, Tara, Hall, Jim W., Key, Timothy J., Lorimer, Jamie, Pierrehumbert, Ray T., Scarborough, Peter, Springmann, Marco, Jebb, Susan A.. Meat consumption, health, and the environment. Science, vol.361, no.6399, eaam5324-eaam5324.
OECD-FAO agricultural outlook 2016-2025 Organisation for Economic Co-operation and Development - Food and Agriculture Organization of the United Nations (OECD-FAO) 2016
Tracking progress on food and agriculture-related SDG indicators 2021: A report on the indicators under FAO custodianship Food and Agriculture Organization of the United Nations (FAO) 2021
Rubio, Natalie R., Xiang, Ning, Kaplan, David L.. Plant-based and cell-based approaches to meat production. Nature communications, vol.11, no.1, 6276-.
Mancini, Maria Cecilia, Antonioli, Federico. Exploring consumers' attitude towards cultured meat in Italy. Meat science, vol.150, 101-110.
Smetana, Sergiy, Mathys, Alexander, Knoch, Achim, Heinz, Volker. Meat alternatives: life cycle assessment of most known meat substitutes. The international journal of life cycle assessment, vol.20, no.9, 1254-1267.
Al-Shaar, Laila, Satija, Ambika, Wang, Dong D, Rimm, Eric B, Smith-Warner, Stephanie A, Stampfer, Meir J, Hu, Frank B, Willett, Walter C. Red meat intake and risk of coronary heart disease among US men: prospective cohort study. BMJ : British medical journal, vol.371, m4141-.
Huang, Brian Z., Wang, Songren, Bogumil, David, Wilkens, Lynne R., Wu, Lang, Blot, William J., Zheng, Wei, Shu, Xiao‐Ou, Pandol, Stephen J., Le Marchand, Loïc, Setiawan, Veronica Wendy. Red meat consumption, cooking mutagens, NAT1/2 genotypes and pancreatic cancer risk in two ethnically diverse prospective cohorts. International journal of cancer: Journal international du cancer, vol.149, no.4, 811-819.
Huang, Yin, Cao, Dehong, Chen, Zeyu, Chen, Bo, Li, Jin, Guo, Jianbing, Dong, Qiang, Liu, Liangren, Wei, Qiang. Red and processed meat consumption and cancer outcomes: Umbrella review. Food chemistry, vol.356, 129697-.
Papier, Keren, Fensom, Georgina K., Knuppel, Anika, Appleby, Paul N., Tong, Tammy Y. N., Schmidt, Julie A., Travis, Ruth C., Key, Timothy J., Perez-Cornago, Aurora. Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study. BMC medicine, vol.19, no.1, 53-.
Zhang, Yi, Zhang, Dian-zhong. Red meat, poultry, and egg consumption with the risk of hypertension: a meta-analysis of prospective cohort studies. Journal of human hypertension, vol.32, no.7, 507-517.
World agriculture: towards 2015/2030 Food and Agriculture Organization of the United Nations (FAO) 2015
Xie, Yunting, Cai, Linlin, Zhao, Di, Liu, Hui, Xu, Xinglian, Zhou, Guanghong, Li, Chunbao. Real meat and plant-based meat analogues have different in vitro protein digestibility properties. Food chemistry, vol.387, 132917-.
Zhou, Hualu, Hu, Yuying, Tan, Yunbing, Zhang, Zhiyun, McClements, David Julian. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. Food chemistry, vol.364, 130439-.
Asgar, M.A., Fazilah, A., Huda, Nurul, Bhat, Rajeev, Karim, A.A.. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs. Comprehensive reviews in food science and food safety, vol.9, no.5, 513-529.
Chiang, Jie Hong, Loveday, Simon M., Hardacre, Allan K., Parker, Michael E.. Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues. Food structure, vol.19, 100102-.
Hocquette, J.F.. Is in vitro meat the solution for the future?. Meat science, vol.120, 167-176.
Post, Mark J., Levenberg, Shulamit, Kaplan, David L., Genovese, Nicholas, Fu, Jianan, Bryant, Christopher J., Negowetti, Nicole, Verzijden, Karin, Moutsatsou, Panagiota. Scientific, sustainability and regulatory challenges of cultured meat. Nature food, vol.1, no.7, 403-415.
Yuan, Xinyue, Zhu, Xuecheng, Sun, Ruohao, Jiang, Wei, Zhang, Dianwei, Liu, Huilin, Sun, Baoguo. Sensory attributes and characterization of aroma profiles of fermented sausages based on fibrous-like meat substitute from soybean protein and Coprinus comatus. Food chemistry, vol.373, no.no.pb, 131537-.
Bryant, Christopher, Barnett, Julie. Consumer acceptance of cultured meat: A systematic review. Meat science, vol.143, 8-17.
Bonny, Sarah P. F., Gardner, Graham E., Pethick, David W., Hocquette, Jean-François. Artificial meat and the future of the meat industry. Animal production science, vol.57, no.11, 2216-.
He, Jiang, Evans, Natasha Marie, Liu, Huaizhi, Shao, Suqin. A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Comprehensive reviews in food science and food safety, vol.19, no.5, 2639-2656.
Samard, Sasimaporn, Gu, Bon‐Yeob, Ryu, Gi‐Hyung. Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. Journal of the science of food and agriculture, vol.99, no.11, 4922-4931.
Snel, Silvia J.E., Bellwald, Yasmin, van der Goot, Atze Jan, Beyrer, Michael. Novel rotating die coupled to a twin-screw extruder as a new route to produce meat analogues with soy, pea and gluten. Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology, vol.81, 103152-.
Wen, Yaxin, Kim, Hyun Woo, Park, Hyun Jin. Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs. Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology, vol.81, 103114-.
Zhu, Sicong, Wang, Wenwei, Stieger, Markus, van der Goot, Atze Jan, Schutyser, Maarten A.I.. Shear-induced structuring of phase-separated sodium caseinate - sodium alginate blends using extrusion-based 3D printing: Creation of anisotropic aligned micron-size fibrous structures and macroscale filament bundles. Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology, vol.81, 103146-.
Heller, M. C.; Keoleian, G. A. Beyond Meat’s Beyond Burger Life Cycle Assessment: A detailed comparison between a plantbased and an animal-based protein source ; Report No. CSS18-10; University of Michigan, Center for Sustainable Systems: Ann Arbor, 2018.
Crimarco, Anthony, Springfield, Sparkle, Petlura, Christina, Streaty, Taylor, Cunanan, Kristen, Lee, Justin, Fielding-Singh, Priya, Carter, Matthew M, Topf, Madeline A, Wastyk, Hannah C, Sonnenburg, Erica D, Sonnenburg, Justin L, Gardner, Christopher D. A randomized crossover trial on the effect of plant-based compared with animal-based meat on trimethylamine-N-oxide and cardiovascular disease risk factors in generally healthy adults: Study With Appetizing Plantfood-Meat Eating Alternative Trial (SWAP-MEAT). The American journal of clinical nutrition, vol.112, no.5, 1188-1199.
Kumar, Pavan, Chatli, M. K., Mehta, Nitin, Singh, Parminder, Malav, O. P., Verma, Akhilesh K.. Meat analogues: Health promising sustainable meat substitutes. Critical reviews in food science and nutrition, vol.57, no.5, 923-932.
Osen, Raffael, Toelstede, Simone, Eisner, Peter, Schweiggert‐Weisz, Ute. Effect of high moisture extrusion cooking on protein–protein interactions of pea (Pisum sativum L.) protein isolates. International journal of food science & technology, vol.50, no.6, 1390-1396.
Curtain, Felicity, Grafenauer, Sara. Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves. Nutrients, vol.11, no.11, 2603-.
Cui, Bing, Liang, Hongshan, Li, Jing, Zhou, Bin, Chen, Wenxin, Liu, Jiao, Li, Bin. Development and characterization of edible plant-based fibers using a wet-spinning technique. Food hydrocolloids, vol.133, 107965-.
Nieuwland, M., Geerdink, P., Brier, P., van den Eijnden, P., Henket, J.T.M.M., Langelaan, M.L.P., Stroeks, N., van Deventer, H.C., Martin, A.H.. Food-grade electrospinning of proteins. Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology, vol.20, 269-275.
ZHANG, Jin-chuang, MENG, Zhen, CHENG, Qiong-ling, LI, Qi-zhai, ZHANG, Yu-jie, LIU, Li, SHI, Ai-min, WANG, Qiang. Plant-based meat substitutes by high-moisture extrusion: Visualizing the whole process in data systematically from raw material to the products. Journal of integrative agriculture, vol.21, no.8, 2435-2444.
Jiang, Ruisheng, Xiao, Zhigang, Huo, Jinjie, Wang, Haiguan, Li, Hang, Su, Shuang, Duan, Yumin, Gao, Yuzhe. Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics. Food chemistry, vol.380, 131842-.
Samard, Sasimaporn, Maung, The-Thiri, Gu, Bon-Yeob, Kim, Mi-Hwan, Ryu, Gi-Hyung. Influences of extrusion parameters on physicochemical properties of textured vegetable proteins and its meatless burger patty. Food science and biotechnology, vol.30, no.3, 395-403.
Schreuders, Floor K.G., Dekkers, Birgit L., Bodnár, Igor, Erni, Philipp, Boom, Remko M., van der Goot, Atze Jan. Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation. Journal of food engineering, vol.261, 32-39.
Taghian Dinani, Somayeh, van der Harst, Jeroen Philip, Boom, Remko, van der Goot, Atze Jan. Effect of l-cysteine and l-ascorbic acid addition on properties of meat analogues. Food hydrocolloids, vol.134, 108059-.
Krintiras, G.A., Gadea Diaz, J., van der Goot, A.J., Stankiewicz, A.I., Stefanidis, G.D.. On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers. Journal of food engineering, vol.169, 205-213.
Chen, Yangyang, Zhang, Min, Bhandari, Bhesh. 3D Printing of Steak-like Foods Based on Textured Soybean Protein. Foods, vol.10, no.9, 2011-.
Ko, Hyun Jung, Wen, Yaxin, Choi, Ji Ho, Park, Bo Ram, Kim, Hyun Woo, Park, Hyun Jin. Meat analog production through artificial muscle fiber insertion using coaxial nozzle-assisted three-dimensional food printing. Food hydrocolloids, vol.120, 106898-.
Shahbazi, Mahdiyar, Jäger, Henry, Ettelaie, Rammile, Chen, Jianshe. Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks. Food hydrocolloids, vol.120, 106967-.
Fresán, Ujué, Mejia, Maximino Alfredo, Craig, Winston J, Jaceldo-Siegl, Karen, Sabaté, Joan. Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content. Sustainability, vol.11, no.12, 3231-.
Boukid, Fatma. Plant-based meat analogues: from niche to mainstream. European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol.247, no.2, 297-308.
Klurfeld, D.M.. Research gaps in evaluating the relationship of meat and health. Meat science, vol.109, 86-95.
Alam, M. S., Kaur, Jasmeen, Khaira, Harjot, Gupta, Kalika. Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical reviews in food science and nutrition, vol.56, no.3, 445-473.
Guo, Zengwang, Teng, Fei, Huang, Zhaoxian, Lv, Bo, Lv, Xiqiao, Babich, Olga, Yu, Wenhua, Li, Yang, Wang, Zhongjiang, Jiang, Lianzhou. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs. Food hydrocolloids, vol.105, 105752-.
Chiang, Jie Hong, Hardacre, Allan K., Parker, Michael E.. Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives. Journal of food science : an official publication of the Institute of Food Technologists, vol.85, no.3, 567-575.
De Pilli, Teresa, Legrand, Jack, Derossi, Antonio, Severini, Carla. Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid. International journal of food science & technology, vol.50, no.2, 515-521.
Bohrer, Benjamin M.. An investigation of the formulation and nutritional composition of modern meat analogue products. Food science and human wellness, vol.8, no.4, 320-329.
Sha, Lei, Xiong, Youling L.. Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends in food science & technology, vol.102, 51-61.
Kumar, S. P. Jeevan, Prasad, S. Rajendra, Banerjee, Rintu, Agarwal, Dinesh K., Kulkarni, Kalyani S., Ramesh, K. V.. Green solvents and technologies for oil extraction from oilseeds. Chemistry central journal, vol.11, 9-.
Arora, Bindvi, Kamal, Shwet, Sharma, V.P.. Effect of Binding Agents on Quality Characteristics of Mushroom Based Sausage Analogue : Mushroom based sausage analogue. Journal of food processing and preservation, vol.41, no.5, e13134-.
Dekkers, Birgit L., Boom, Remko M., van der Goot, Atze Jan. Structuring processes for meat analogues. Trends in food science & technology, vol.81, 25-36.
10.1016/B978-0-12-814874-7.00006-7
Huo, Jiaying, Wu, Jihong, Zhao, Mouming, Sun, Weizheng, Sun, Jinyuan, Li, Hehe, Huang, Mingquan. Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression. Food chemistry, vol.330, 127257-.
Liao, Deng-wei, Cheng, Chen, Liu, Jun-ping, Zhao, Li-yan, Huang, De-Chun, Chen, Gui-tang. Characterization and antitumor activities of polysaccharides obtained from ginger (Zingiber officinale) by different extraction methods. International journal of biological macromolecules, vol.152, 894-903.
Shashidhar, G. M., Giridhar, P., Manohar, B.. Functional polysaccharides from medicinal mushroom Cordyceps sinensis as a potent food supplement: extraction, characterization and therapeutic potentials – a systematic review. RSC advances, vol.5, no.21, 16050-16066.
Zhao, Yuanyuan, Chen, Xuefeng, Jia, Wei, Gong, Guoli, Zhao, Yanni, Li, Guoliang, Zhou, Jie, Li, Xiaona, Zhao, Yu, Ma, Wenjin. Extraction, isolation, characterisation, antioxidant and anti‐fatigue activities of Pleurotus eryngii polysaccharides. International journal of food science & technology, vol.55, no.6, 2492-2508.
Peters, Jorien P.C.M., Vergeldt, Frank J., Boom, Remko M., van der Goot, Atze Jan. Water-binding capacity of protein-rich particles and their pellets. Food hydrocolloids, vol.65, 144-156.
Forghani, Zahra, Eskandari, Mohammad Hadi, Aminlari, Mahmoud, Shekarforoush, Seyed Shahram. Effects of microbial transglutaminase on physicochemical properties, electrophoretic patterns and sensory attributes of veggie burger. Journal of food science and technology, vol.54, no.8, 2203-2213.
Zhang, Jinchuang, Liu, Li, Jiang, Yuanrong, Shah, Faisal, Xu, Yongjun, Wang, Qiang. High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure. Food hydrocolloids, vol.99, 105311-.
Lupatini, A.L., de Oliveira Bispo, L., Colla, L.M., Costa, J.A.V., Canan, C., Colla, E.. Protein and carbohydrate extraction from S. platensis biomass by ultrasound and mechanical agitation. Food research international, vol.99, no.3, 1028-1035.
Ying, Z., Han, X., Li, J.. Ultrasound-assisted extraction of polysaccharides from mulberry leaves. Food chemistry, vol.127, no.3, 1273-1279.
Cheong, Kit‐Leong, Wang, Lan‐Ying, Wu, Ding‐Tao, Hu, De‐Jun, Zhao, Jing, Li, Shao‐Ping. Microwave‐Assisted Extraction, Chemical Structures, and Chain Conformation of Polysaccharides from a Novel Cordyceps Sinensis Fungus UM01. Journal of food science : an official publication of the Institute of Food Technologists, vol.81, no.9, C2167-C2174.
Fraser, R.; Brown, P. O. R.; Karr, J.; Schietinger, C. H.; Cohn, E. Methods and compositions for affecting the flavor and aroma profile of consumables . U.S. Patent 9 700 067, 2017.
Zhao, Xinrui, Zhou, Jingwen, Du, Guocheng, Chen, Jian. Recent Advances in the Microbial Synthesis of Hemoglobin. Trends in biotechnology, vol.39, no.3, 286-297.
McClements, David Julian, Grossmann, Lutz. The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs. Comprehensive reviews in food science and food safety, vol.20, no.4, 4049-4100.
Yang, Xiuqing, Zhang, Yumeng. Expression of recombinant transglutaminase gene in Pichia pastoris and its uses in restructured meat products. Food chemistry, vol.291, 245-252.
Puppi, Dario, Chiellini, Federica. Wet‐spinning of biomedical polymers: from single‐fibre production to additive manufacturing of three‐dimensional scaffolds. Polymer international, vol.66, no.12, 1690-1696.
Zahari, Izalin, Ferawati, Ferawati, Purhagen, Jeanette K., Rayner, Marilyn, Ahlström, Cecilia, Helstad, Amanda, Östbring, Karolina. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking. Foods, vol.10, no.10, 2397-.
Dick, Arianna, Bhandari, Bhesh, Prakash, Sangeeta. 3D printing of meat. Meat science, vol.153, 35-44.
Wen, Yaxin, Kim, Hyun Woo, Park, Hyun Jin. Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein. Food research international, vol.160, 111704-.
Sun, Jing, Chen, Jingsi, Liu, Kai, Zeng, Hongbo. Mechanically Strong Proteinaceous Fibers: Engineered Fabrication by Microfluidics. Engineering : (beijing, china), vol.7, no.5, 615-623.
Yao, Fei, Gao, Yu-hang, Chen, Fu-sheng, Xia, Yi-miao. Effects of electrospinning parameters on peanut protein isolate nanofibers diameter. CYTA: journal of food, vol.19, no.1, 729-738.
Mosibo, Ornella Kongi, Ferrentino, Giovanna, Alam, Md Rizvi, Morozova, Ksenia, Scampicchio, Matteo. Extrusion cooking of protein-based products: potentials and challenges. Critical reviews in food science and nutrition, vol.62, no.9, 2526-2547.
Zhang, Jinchuang, Liu, Li, Liu, Hongzhi, Yoon, Ashton, Rizvi, Syed S. H., Wang, Qiang. Changes in conformation and quality of vegetable protein during texturization process by extrusion. Critical reviews in food science and nutrition, vol.59, no.20, 3267-3280.
Wehrmaker, Ariane M., Zenker, Hannah Elisabeth, de Groot, Wouter, Sanders, Mark, van der Goot, Atze Jan, Janssen, Anja E. M., Keppler, Julia, Bosch, Guido. Amino Acid Modifications During the Production (Shearing, Sterilization) of Plant-Based Meat Analogues: An Explorative Study Using Pet Food Production as an Example. Acs food science & technology, vol.2, no.11, 1753-1765.
Zhang, Lang, Hu, Yingying, Badar, Iftikhar Hussain, Xia, Xiufang, Kong, Baohua, Chen, Qian. Prospects of artificial meat: Opportunities and challenges around consumer acceptance. Trends in food science & technology, vol.116, 434-444.
Jiang, Hao, Zheng, Luyao, Zou, Yanhui, Tong, Zhaobin, Han, Shiyao, Wang, Shaojin. 3D food printing: main components selection by considering rheological properties. Critical reviews in food science and nutrition, vol.59, no.14, 2335-2347.
Cornet, Steven H. V., Snel, Silvia J. E., Schreuders, Floor K. G., van der Sman, Ruud G. M., Beyrer, Michael, van der Goot, Atze Jan. Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking. Critical reviews in food science and nutrition, vol.62, no.12, 3264-3280.
Puppi, Dario, Dinucci, Dinuccio, Bartoli, Cristina, Mota, Carlos, Migone, Chiara, Dini, Francesca, Barsotti, Giovanni, Carlucci, Fabio, Chiellini, Federica. Development of 3D wet-spun polymeric scaffolds loaded with antimicrobial agents for bone engineering. Journal of bioactive and compatible polymers, vol.26, no.5, 478-492.
Huang, Hui, Song, Yudong, Zhang, Yaqiong, Li, Yongxin, Li, Jiali, Lu, Xiaofeng, Wang, Ce. Electrospun Nanofibers: Current Progress and Applications in Food Systems. Journal of agricultural and food chemistry, vol.70, no.5, 1391-1409.
Miyoshi, Takanori, Toyohara, Kiyotsuna, Minematsu, Hiroyoshi. Preparation of ultrafine fibrous zein membranes via electrospinning. Polymer international, vol.54, no.8, 1187-1190.
Wang, Hui, Kong, Lingyan, Ziegler, Gregory R.. Aligned wet-electrospun starch fiber mats. Food hydrocolloids, vol.90, 113-117.
Mattice, Kristin D., Marangoni, Alejandro G.. Comparing methods to produce fibrous material from zein. Food research international, vol.128, 108804-.
MacQueen, Luke A., Alver, Charles G., Chantre, Christophe O., Ahn, Seungkuk, Cera, Luca, Gonzalez, Grant M., O’Connor, Blakely B., Drennan, Daniel J., Peters, Michael M., Motta, Sarah E., Zimmerman, John F., Parker, Kevin Kit. Muscle tissue engineering in fibrous gelatin: implications for meat analogs. npj science of food, vol.3, no.1, 20-.
Hong, Jiyoung, Yeo, Miji, Yang, Gi Hoon, Kim, GeunHyung. Cell-Electrospinning and Its Application for Tissue Engineering. International journal of molecular sciences, vol.20, no.24, 6208-.
Emin, M.A., Schuchmann, H.P.. A mechanistic approach to analyze extrusion processing of biopolymers by numerical, rheological, and optical methods. Trends in food science & technology, vol.60, 88-95.
Tolstoguzov, Vladimir B.. Thermoplastic extrusion-the mechanism of the formation of extrudate structure and properties. Journal of the American Oil Chemists' Society : JAOCS, vol.70, no.4, 417-424.
Cereal Chem. Camire M. E. 419 68 4 1991
Chen, Biying, Yu, Chen, Liu, Junfei, Yang, Yuling, Shen, Xinchun, Liu, Shaowei, Tang, Xiaozhi. Physical properties and chemical forces of extruded corn starch fortified with soy protein isolate. International journal of food science & technology, vol.52, no.12, 2604-2613.
Akdogan, Hülya. High moisture food extrusion. International journal of food science & technology, vol.34, no.3, 195-207.
Samard, Sasimaporn, Gu, Bon‐Yeob, Ryu, Gi‐Hyung. Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. Journal of the science of food and agriculture, vol.99, no.11, 4922-4931.
Zhang, Jinchuang, Liu, Li, Jiang, Yuanrong, Faisal, Shah, Wei, Linlin, Cao, Chunjie, Yan, Wenhui, Wang, Qiang. Converting Peanut Protein Biomass Waste into “Double Green” Meat Substitutes Using a High-Moisture Extrusion Process: A Multiscale Method to Explore a Process for Forming a Meat-Like Fibrous Structure. Journal of agricultural and food chemistry, vol.67, no.38, 10713-10725.
Manski, J. M., van Riemsdijk, L. E., van der Goot, A. J., Boom, R. M.. Importance of Intrinsic Properties of Dense Caseinate Dispersions for Structure Formation. Biomacromolecules, vol.8, no.11, 3540-3547.
Zhang, Lang, Hu, Yingying, Badar, Iftikhar Hussain, Xia, Xiufang, Kong, Baohua, Chen, Qian. Prospects of artificial meat: Opportunities and challenges around consumer acceptance. Trends in food science & technology, vol.116, 434-444.
Jin, Xiaoming, Xue, Ping, Chen, Ke, Jia, Mingyin. Melting performance of single screw extruders with a grooved melting zone. Journal of polymer research, vol.25, no.7, 149-.
Sharifi, Sohrab, Majzoobi, Mahsa, Farahnaky, Asgar. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks. Journal of texture studies, vol.52, no.1, 110-123.
Chen, Qiongling, Zhang, Jinchuang, Zhang, Yujie, Kaplan, David L., Wang, Qiang. Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications. Food hydrocolloids, vol.127, 107559-.
Peighambardoust, S. H., van der Goot, A. J., Hamer, R. J., Boom, R. M.. A New Method to Study Simple Shear Processing of Wheat Gluten‐Starch Mixtures. Cereal chemistry, vol.81, no.6, 714-721.
Peighambardoust, S.H., van Brenk, S., van der Goot, A.J., Hamer, R.J., Boom, R.M.. Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure. Journal of cereal science, vol.45, no.1, 34-48.
Krintiras, G.A., Gobel, J., van der Goot, A.J., Stefanidis, G.D.. Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell. Journal of food engineering, vol.160, 34-41.
Manski, Julita M., van der Zalm, Elsbeth E.J., van der Goot, Atze J., Boom, Remko M.. Influence of process parameters on formation of fibrous materials from dense calcium caseinate dispersions and fat. Food hydrocolloids, vol.22, no.4, 587-600.
Grabowska, K.J., Zhu, S., Dekkers, B.L., de Ruijter, N.C.A., Gieteling, J., van der Goot, A.J.. Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate. Journal of food engineering, vol.188, 77-86.
Godoi, F.C., Prakash, S., Bhandari, B.R.. 3d Printing Technologies Applied for Food Design: Status and Prospects. Journal of food engineering, vol.179, 44-54.
Attalla, Rana, Puersten, Erin, Jain, Nidhi, Selvaganapathy, P Ravi. 3D bioprinting of heterogeneous bi- and tri-layered hollow channels within gel scaffolds using scalable multi-axial microfluidic extrusion nozzle. Biofabrication, vol.11, no.1, 015012-.
Lanaro, M., Forrestal, D.P., Scheurer, S., Slinger, D.J., Liao, S., Powell, S.K., Woodruff, M.A.. 3D printing complex chocolate objects: Platform design, optimization and evaluation. Journal of food engineering, vol.215, 13-22.
Truby, Ryan L., Lewis, Jennifer A.. Printing soft matter in three dimensions. Nature, vol.540, no.7633, 371-378.
10.1080/10408398.2015.1094732
Shahbazi, Mahdiyar, Jäger, Henry, Ettelaie, Rammile. A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing. Journal of agricultural and food chemistry, vol.70, no.7, 2374-2388.
Shahbazi, Mahdiyar, Jäger, Henry, Chen, Jianshe, Ettelaie, Rammile. Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects. Food hydrocolloids, vol.121, 107054-.
Lee, Kyung Hee, Hwang, Kyeong Hoe, Kim, Misoo, Cho, Meehee. 3D printed food attributes and their roles within the value-attitude-behavior model: Moderating effects of food neophobia and food technology neophobia. Journal of hospitality and tourism management, vol.48, 46-54.
Wilms, P., Daffner, K., Kern, C., Gras, S.L., Schutyser, M.A.I., Kohlus, R.. Formulation engineering of food systems for 3D-printing applications – A review. Food research international, vol.148, 110585-.
Graça, João, Godinho, Cristina A., Truninger, Monica. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends in food science & technology, vol.91, 380-390.
Choudhury, Deepak, Singh, Satnam, Seah, Jasmine Si Han, Yeo, David Chen Loong, Tan, Lay Poh. Commercialization of Plant-Based Meat Alternatives. Trends in plant science, vol.25, no.11, 1055-1058.
van Vliet, Stephan, Bain, James R., Muehlbauer, Michael J., Provenza, Frederick D., Kronberg, Scott L., Pieper, Carl F., Huffman, Kim M.. A metabolomics comparison of plant-based meat and grass-fed meat indicates large nutritional differences despite comparable Nutrition Facts panels. Scientific reports, vol.11, no.1, 13828-.
Huang, Shiqi, Wang, Lydia M., Sivendiran, Thakshi, Bohrer, Benjamin M.. Review: Amino acid concentration of high protein food products and an overview of the current methods used to determine protein quality. Critical reviews in food science and nutrition, vol.58, no.15, 2673-2678.
Bryant, Christopher, Sanctorum, Hermes. Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years. Appetite, vol.161, 105161-.
Corrin, Tricia, Papadopoulos, Andrew. Understanding the attitudes and perceptions of vegetarian and plant-based diets to shape future health promotion programs. Appetite, vol.109, 40-47.
Gómez-Luciano, Cristino Alberto, de Aguiar, Luis Kluwe, Vriesekoop, Frank, Urbano, Beatriz. Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic. Food quality and preference, vol.78, 103732-.
Van Loo, Ellen J., Caputo, Vincenzina, Lusk, Jayson L.. Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?. Food policy, vol.95, 101931-.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.