[HTML][HTML] Effect of fiber properties and orientation on the shear rheology and Poynting effect in meat and meat analogues
G Giménez-Ribes, M Oostendorp, AJ van der Goot… - Food …, 2024 - Elsevier
The development of plant-based meat analogues is an important aspect of the transition
towards using more plant proteins. Production of such products with texture (and rheology) …
towards using more plant proteins. Production of such products with texture (and rheology) …