Response surface optimization of extrusion parameters for high-moisture meat analogs incorporating isolated rice protein.
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| Title: | Response surface optimization of extrusion parameters for high-moisture meat analogs incorporating isolated rice protein. |
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| Authors: | Zhang Y; Department of Food and Quality Engineering, Nanning University, Nanning, 530200 China.; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam 32439 Republic of Korea., Sin JH; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam 32439 Republic of Korea., Ryu GH; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam 32439 Republic of Korea., Gu BJ; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam 32439 Republic of Korea. |
| Source: | Food science and biotechnology [Food Sci Biotechnol] 2026 Feb 12; Vol. 35 (5), pp. 1225-1236. Date of Electronic Publication: 2026 Feb 12 (Print Publication: 2026). |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Korean Society of Food Science and Technology Country of Publication: Korea (South) NLM ID: 9816587 Publication Model: eCollection Cited Medium: Internet ISSN: 2092-6456 (Electronic) Linking ISSN: 12267708 NLM ISO Abbreviation: Food Sci Biotechnol Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 41909860 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Response surface optimization of extrusion parameters for high-moisture meat analogs incorporating isolated rice protein. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Zhang+Y%22">Zhang Y</searchLink>; Department of Food and Quality Engineering, Nanning University, Nanning, 530200 China.; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam 32439 Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Sin+JH%22">Sin JH</searchLink>; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam 32439 Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Ryu+GH%22">Ryu GH</searchLink>; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam 32439 Republic of Korea.<br /><searchLink fieldCode="AU" term="%22Gu+BJ%22">Gu BJ</searchLink>; Department of Food Science and Technology, Food and Feed Extrusion Research Center, Kongju National University, Yesan, Chungnam 32439 Republic of Korea. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%229816587%22">Food science and biotechnology</searchLink> [Food Sci Biotechnol] 2026 Feb 12; Vol. 35 (5), pp. 1225-1236. <i>Date of Electronic Publication: </i>2026 Feb 12 (<i>Print Publication: </i>2026). – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Korean+Society+of+Food+Science+and+Technology%22">Korean Society of Food Science and Technology </searchLink><i>Country of Publication: </i>Korea (South) <i>NLM ID: </i>9816587 <i>Publication Model: </i>eCollection <i>Cited Medium: </i>Internet <i>ISSN: </i>2092-6456 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2212267708%22">12267708 </searchLink><i>NLM ISO Abbreviation: </i>Food Sci Biotechnol <i>Subsets: </i>PubMed not MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=41909860 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1007/s10068-026-02096-x Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 1225 Titles: – TitleFull: Response surface optimization of extrusion parameters for high-moisture meat analogs incorporating isolated rice protein. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Zhang Y – PersonEntity: Name: NameFull: Sin JH – PersonEntity: Name: NameFull: Ryu GH – PersonEntity: Name: NameFull: Gu BJ IsPartOfRelationships: – BibEntity: Dates: – D: 12 M: 02 Text: 2026 Feb 12 Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 2092-6456 Numbering: – Type: volume Value: 35 – Type: issue Value: 5 Titles: – TitleFull: Food science and biotechnology Type: main |
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