The DOI matches its Crossref record; 26 of the 26 references it cites were found in a registry or an index.
Structuring the meat analogue by using plant-based derived composites
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In the citing paper
“Freeze structuring technique can generate a fibrous and layered structure in plant-based nuggets.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [36]
In the citing paper
“In fact, a 4:13 PPI to WP ratio was the most preferred analog compared to controls.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [36]
In the citing paper
“Microstructure of this analog indicated fibrous and layered structure, while textural profile analysis was found to be related to the viscoelastic properties of WP and was strongly affected by the extent of cross-linking between protein molecules.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [36]
In the citing paper
“Results showed that freeze structuring technique was able to form a fibrous and layered structure of the plant-based protein nuggets, however, this technique was also dependent on the type of protein used.”
From Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020) · cites this paper as [36]
Citations
Cites
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Dekkers, B. L., Boom, R. M., & van der Goot, A. J. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.08.011 · Cited by 751
The Rheology Handbook - For users of rotational and oscillatory rheometers
Stieger, M. (2002) · Applied Rheology · doi:10.1515/arh-2002-0029 · Cited by 669
An investigation of the formulation and nutritional composition of modern meat analogue products
Bohrer, B. M. (2019) · Food Science and Human Wellness · doi:10.1016/j.fshw.2019.11.006 · Cited by 593
The Rheology Handbook: For users of rotational and oscillatory rheometers
Mezger, T. G. (2020) · Cited by 525
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On the pH Dependence of Protein Stability
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Chiang, J. H., Loveday, S. M., Hardacre, A. K., & Parker, M. E. (2018) · Food Structure · doi:10.1016/j.foostr.2018.11.002 · Cited by 427
Meat Analogues: Plant based alternatives to meat products- A review
Joshi, V. K., & Kumar, S. (2015) · International Journal of Food and Fermentation Technology · doi:10.5958/2277-9396.2016.00001.5 · Cited by 274
Sustainable Meat Production and Processing
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Pietsch, V. L., Emin, M. A., & Schuchmann, H. P. (2016) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2016.10.027 · Cited by 227
Shear structuring as a new method to make anisotropic structures from soy–gluten blends
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Influence of iota carrageenan addition on the properties of soya protein meat analogues
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Production of structured soy-based meat analogues using simple shear and heat in a Couette Cell
Krintiras, G. A., Göbel, J., van der Goot, A. J., & Stefanidis, G. D. (2015) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2015.02.015 · Cited by 166
Structure formation and rheological properties of pea protein-based gels
Klost, M., & Drusch, S. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.03.030 · Cited by 156
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Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes
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Self-citationMeasurement of Flow and Viscoelastic Properties
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Measurement of Flow and Viscoelastic Properties
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Research works printed but not linked: 1
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Cited by
Sorted by citations
Plant-based meat analogues: from niche to mainstream
Boukid, F. (2020) · European Food Research and Technology · doi:10.1007/s00217-020-03630-9 · Cited by 519
Fiorentini, M., Kinchla, A. J., & Nolden, A. A. (2020) · Foods · doi:10.3390/foods9091334 · Cited by 398
“[36] developed plant-based nuggets using a freeze structuring technique, which consists in the freezing of a protein emulsion to generate a unique fibrous structure and a subsequent removal of ice crystals to generate a porous and fibrous microstructure, similar to that of animal meat.”
MethodHigh moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization
Schmid, E., Farahnaky, A., Adhikari, B., & Torley, P. J. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13030 · Cited by 295
Plant-based meat analogue (PBMA) as a sustainable food: a concise review
Singh, M., Trivedi, N., Enamala, M. K., Kuppam, C., Parikh, P., Nikolova, M. P., & Chavali, M. S. (2021) · European Food Research and Technology · doi:10.1007/s00217-021-03810-1 · Cited by 262
Meat analogs: Protein restructuring during thermomechanical processing
Beniwal, A. S., Singh, J., Kaur, L., Hardacre, A. K., & Singh, H. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12721 · Cited by 204
Metadata
- Authors
- Yuliarti, O., Kiat Kovis, T. J., & Yi, N. J.
- Affiliations
- Singapore Polytechnic (SG)
- Corresponding author
- Yuliarti, Oni
- ORCID
- Yuliarti, Oni
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2021-01
- Volume
- 288
- Pages
- 110138
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W3026220117
- Cited by
- 284
- References
- 26
- Citations by year
- 2026: 44 · 2025: 60 · 2024: 65 · 2023: 45 · 2022: 49 · 2021: 19
- FWCI
- 18.65
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Engineering (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- plant-based meat, pea protein, wheat proteins, protein composites, texture profile, viscoelasticity, protein cross-linking, microstructure, sensory properties, protein ratio
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