Page 8 - Scientific reviews on meat analogues and plant-based ingredients

Content
Chapter 1
Chapter 2
Structuring processes for meat analogues 9 B.L. Dekkers, R.M. Boom, A.J. van der Goot, 2018
Trends in Food Science and Technology, 81: 25–36
Thermo-mechanical processing of plant proteins 35 using shear cell and high-moisture extrusion
cooking
S.H.V. Cornet, S.J.E. Snel, F.K.G Schreuders,
R.G.M van der Sman, M. Beyrer, A.J. van der Goot, 2021 Critical reviews in Food Science and Nutrition,
doi: 10.1080/10408398.2020.1864618
Texture methods for evaluating meat and meat 67 analogue structures: A review
F.K.G. Schreuders, M. Schlangen, K.E. Kyriakopoulou,
R.M. Boom, A.J. van der Goot, 2021
Food Control, 127: 108103
Functionality of ingredients and additives in plant- 93 based meat analogues
K.E. Kyriakopoulou, J.K. Keppler, A.J. van der Goot, 2021
Foods, 10(3): 600
Starch in plant-based meat analogues: 127 A new approach to using endogenous starch from
cereals and legumes
J.M. Bühler, M. Schlangen, A.C. Möller, M. E. Bruins,
A.J. van der Goot, 2021 Starch, 2100157
Alternatives to Meat and Dairy 149 K.E. Kyriakopoulou, J.K. Keppler, A.J. van der Goot, R.M. Boom, 2021
Annual reviews in Food Sciences, 12: 29-50
Chapter 3
Chapter 4
Chapter 5
Chapter 6