Development and sensory analysis of a textured whey protein meatless patty

Journal of Food Science

Volumn 67, Issue 4, 2002, Pages 1555-1558

  Taylor, B J ^a   Walsh, M K ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Binding; Extrusion; Soy; Texture; Whey

Indexed keywords

EID: 0036294975     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10321.x     Document Type: Article

References (8)

1. Making meat substitutes from milk
2. Performance of lipid-dried acid whey in extruded and baked products
3. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate
4. Instrumental and consumer evaluation of beef patties extended with extrusion-textured whey proteins
5. Reactivity, functionality, and extrusion performance of native and chemically modified whey proteins
6. Meat emulsion extenders
7. Physical properties of extruded products as effected by cheese whey