SUGAR BEET PULP WITH IMPROVED WATER HOLDING CAPACITY

METHOD FOR PRODUCING PROCESSED MEAT-LIKE FOOD PRODUCT, METHOD FOR IMPROVING JUICINESS OF PROCESSED MEAT-LIKE FOOD PRODUCT, METHOD FOR PREVENTING BREAKAGE OF EMULSIFIED GEL, AND FROZEN EMULSIFIED GEL

FREEZE STRUCTURED AND ENZYMATICALLY CROSSLINKED FOOD MATERIALS

PROCESS FOR PRODUCING COOKABLE, FIBROUS MEAT ANALOGUES WITH DIRECTIONAL FREEZING

METHOD FOR PRODUCING TEXTURED PROTEIN MATERIAL, AND TEXTURED PROTEIN MATERIAL

METHOD FOR PREPARING PROTEIN NANOPARTICLE MICROSPHERES

FIBROUS OR LAMINATED, AND TEXTURED FOOD PRODUCT AND METHOD FOR PRODUCING SAME

FOAMED, ELASTIC, PROTEIN-BASED PRODUCT, METHOD FOR PRODUCING SUCH PRODUCTS, MORE PARTICULARLY PLANT PROTEIN- AND PLANT FIBRE-BASED EXTRUDED MEAT ANALOGUES, DEVICE FOR CARRYING OUT SUCH A METHOD AND USE OF THE PRODUCT FOR PRODUCING PLANT PROTEIN-BASED MEAT ANALOGUES

Fermented milk and preparation methods thereof

PROCESS FOR PRODUCING COOKABLE, FIBROUS MEAT ANALOGS VIA DIRECTIONAL FREEZING

SYSTEM AND METHOD FOR THE PREPARATION OF A TEXTURIZED NON-MEAT FOOD PRODUCT

METHOD FOR MANUFACTURING MODIFIED GLUTEN

SUPER-VOLUMETRIC HIGHLY REFINED CELLULOSE IN VEGAN MEAT-ALTERNATIVE COMPOSITIONS

Formulations and methods of preparing products with meat-like texture with plant-based protein sources

METHOD FOR MANUFACTURING MODIFIED GLUTEN

Method of producing protein-containing powder

COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME

FOOD COMPOSITION AND METHOD FOR PRODUCING THE SAME

Process for producing cookable, fibrous meat analogues with directional freezing