Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components

< 0.001). This study provides crucial theoretical basis for optimizing the HMMA process and regulating flavor profiles.

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Publication Details

Journal
Food Chemistry X
Published
2026-04-01
DOI
https://doi.org/10.1016/j.fochx.2026.103851
Primary Topic
Meat and Animal Product Quality
Type
article
Field-Weighted Citation Impact
0.00

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article

Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components

Huiying Zhang, Jie Sun, Shuwei Wang, Haitao Chen et al.
Food Chemistry X
Meat and Animal Product Quality
article

Effects of extrusion technology on flavor, texture and microstructure of soy-based high-moisture meat analogs and identification of characteristic aroma components

Huiying Zhang, Jie Sun, Shuwei Wang, Haitao Chen, Tianyu Dong
article en

Abstract

< 0.001). This study provides crucial theoretical basis for optimizing the HMMA process and regulating flavor profiles.

Food Chemistry XVol. 35
Beijing Technology and Business University (CN)
National Key Research and Development Program of China
Zero hunger
Openalex Percentile: Top 33%
Meat and Animal Product Quality
DOIOpen Access PDFOpenAlex
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