High‐moisture extrusion cooking (HMEC) is an efficient method for converting proteins and
polysaccharides into fibrous structure that is used in the industrial production of meat …

Plant-based meat analogues (PBMA) are promising foods to address the global imbalance
between the supply and demand for meat products caused by the increasing environmental …

Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

During food processing, especially heating, the flavor and color of food change to a great
extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in …

Background Plant-based meat analogues (PBMA) are promising to address the issue of
imbalance between global meat supply and demand. PBMA can contribute to an …

Aging is an essential operation to perfect the flavor quality of Hungjiu. In this study, formation
mechanism of flavor compounds responsible for the characteristic flavor of aged Huangjiu …

Background Umami taste, which is one of the five basic tastes, refers to the taste expressed
by specific chemicals such as glutamic and inosinic acids. Such a taste is known to make the …

Currently, studies are underway to use pea protein isolate (PPI) for the production of meat
analogues because it is considered as a more sustainable alternative to soy. The potential …

This study aims to assess the effect of heating temperatures on structure, physicochemical
and antioxidant properties of fish gelatin films crosslinked by the temperature and/or with …

To improve the utilization of cod skin collagen peptides (CSCP), we heated them with xylose
at 80° C, 100° C, and 120° C for up to 150 min to prepare xylose-CSCP Maillard reaction …