Role of phosphorylated corn starch in the texturization of high moisture meat analogues
Native corn starch (NCS) is a versatile ingredient in the formulation of a wide range of extruded food products.
Authors
- K.V. Ragavan (ORCID: https://orcid.org/0000-0003-0359-6172)
- R Arjun
- R. Keerthi
- P. Monica
Institutions
- National Institute for Interdisciplinary Science and Technology (IN)
- Government of Kerala (IN)
- Department of Biotechnology (IN)
- Academy of Scientific and Innovative Research (IN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-11-27
- DOI
- https://doi.org/10.1039/d5fb00694e
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Institute for Interdisciplinary Science and Technology
- Science and Engineering Research Board