SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives

Ekaterina D. Garina, Ruud den Adel, John P.M. van Duynhoven, Gregory N. Smith, Robert M. Dalgliesh, Michael Sztucki, Wim G. Bouwman

Open source

DOI: 10.1016/j.foodhyd.2024.110121
Published: 2024
Container: Food Hydrocolloids
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodhyd.2024.110121,
  title = {SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives},
  author = {Ekaterina D. Garina and Ruud den Adel and John P.M. van Duynhoven and Gregory N. Smith and Robert M. Dalgliesh and Michael Sztucki and Wim G. Bouwman},
  year = {2024},
  journal = {Food Hydrocolloids},
  doi = {10.1016/j.foodhyd.2024.110121},
  url = {https://doi.org/10.1016/j.foodhyd.2024.110121}
}

RIS

TY  - JOUR
TI  - SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives
AU  - Ekaterina D. Garina
AU  - Ruud den Adel
AU  - John P.M. van Duynhoven
AU  - Gregory N. Smith
AU  - Robert M. Dalgliesh
AU  - Michael Sztucki
AU  - Wim G. Bouwman
PY  - 2024
JO  - Food Hydrocolloids
DO  - 10.1016/j.foodhyd.2024.110121
UR  - https://doi.org/10.1016/j.foodhyd.2024.110121
ER  -

APA

Garina, E. D., Adel, R. D., Duynhoven, J. P. V., Smith, G. N., Dalgliesh, R. M., Sztucki, M., & Bouwman, W. G. (2024). SANS and SAXS: A Love Story to unravel structural evolution of soy proteins and polysaccharide fibres during high moisture extrusion for meat alternatives. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2024.110121

Source records

hal · retrieved 2026-09-26T05:14:14.608Z