Effect of cooling die length on texture and fiber properties of meat analogues during high-moisture extrusion process

Food Research International 2026

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Authors: Long Du, Yu Zhao, Ao Shen, Pengcheng Liu, Xiaoqing Zhang, Tian Lan, Jing Wang, Xiaonan Sui

DOI: 10.1016/j.foodres.2026.118557

Cited by: 2

References: 51

Fields of Study & Subjects

Food composition and properties Meat and Animal Product Quality Food Drying and Modeling

References 51