4087 ⎘
Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
Sub-classes:PLANT-BASED POULTRY PRODUCTS, AND METHODS OF PRODUCING THE SAME
#2SYSTEMS AND METHODS FOR PROTEIN RECOVERY FROM CELL CULTURE MEDIA
#3HOLLOW FIBRES
#4HOLLOW FIBRES
#5A SYSTEM AND METHOD OF CREATING A FIBRE
#6Imitation-Meat Food Product and Method of Fabricating Imitation-Meat Food Product
#7EDIBLE FIBER
#8METHOD FOR FORMING CELL-BASED-MEAT FIBERS
#9TEXTURIZED-PROTEIN FOOD INGREDIENT
#10TEXTURED EDIBLE PROTEIN PRODUCT DERIVED FROM INSECT LARVAE OR WORMS
#11A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS
#12Method for forming cell-based-meat fibers
#13METHOD FOR PREPARING PROTEIN NANOPARTICLE MICROSPHERES
#14A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS
#15FIBER-SPUN, CHICKEN-LIKE, FOOD PRODUCTS AND METHODS FOR MANUFACTURING
#16Meat-Like Food Composition
#17SOY PROTEINS FOR PREPARATION OF GELS, FIBERS AND FILMS
#18EDIBLE FIBER
#19POTATO PROTEIN BASED FIBROUS STRUCTURES AND FOOD ITEMS COMPRISING THE SAME
#20SOLUBLE PEA PROTEIN PRODUCTS
#21Edible insect derived products and processes for the manufacture and use thereof
#22Highly concentrated plant protein preparation and method for producing the same
#23Process for producing cookable, fibrous meat analogues with directional freezing