Shear-induced structuring as a tool to make anisotropic materials using soy protein concentrate

By Katarzyna J. Grabowska, Sicong Zhu, B. Dekkers, N. Ruijter, J. Gieteling, A. J. Goot. 2016

141 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ac03d76d3aed7a2d6fd085374f1f9dd25e80d031

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Boom
2. A. J. Goot

In Nutrition and Dietetics

1. R. Boom
2. A. J. Goot

Citations in the corpus

• Structuring processes for meat analogues (2018, unknown): “…are obtained with calcium caseinate and several plant protein blends, such as soy protein concentrate, soy protein isolate (SPI) – wheat gluten (WG), and SPI - pectin (Dekkers, Nikiforidis, & Goot, 2016; Grabowska, Tekidou, Boom, & van der Goot, 2014; Grabowska et al., 2016; Manski et al., 2007b).”
• Texture methods for evaluating meat and meat analogue structures: A review (2021, methodology): “The domains were aligned along the shear direction in these blends (Schreuders et al., 2019), in soy protein concentrate (Grabowska et al., 2016) and soy protein-gluten (Dekkers, Emin, Boom, & van der Goot, 2018) after staining with Rhodamine B.”