Effect of cooling die length on texture and fiber properties of meat analogues during high-moisture extrusion process
- DOI
- 10.1016/j.foodres.2026.118557
- Published
- 2026-04
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.118557,
title = {Effect of cooling die length on texture and fiber properties of meat analogues during high-moisture extrusion process},
author = {Long Du and Yu Zhao and Ao Shen and Pengcheng Liu and Xiaoqing Zhang and Tian Lan and Jing Wang and Xiaonan Sui},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.118557},
url = {https://doi.org/10.1016/j.foodres.2026.118557}
}RIS
TY - JOUR TI - Effect of cooling die length on texture and fiber properties of meat analogues during high-moisture extrusion process AU - Long Du AU - Yu Zhao AU - Ao Shen AU - Pengcheng Liu AU - Xiaoqing Zhang AU - Tian Lan AU - Jing Wang AU - Xiaonan Sui PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.118557 UR - https://doi.org/10.1016/j.foodres.2026.118557 ER -
APA
Du, L., Zhao, Y., Shen, A., Liu, P., Zhang, X., Lan, T., Wang, J., & Sui, X. (2026). Effect of cooling die length on texture and fiber properties of meat analogues during high-moisture extrusion process. Food Research International. https://doi.org/10.1016/j.foodres.2026.118557
Source records
- crossref · retrieved 2026-11-10T18:50:22.607Z