ArticleJournal of food science2026
Correlating Molecular and Textural Properties of Raw Soy-Based and Beef Burgers Using TD-NMR and TPA.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Water self-diffusion differentiates two protein-based burger matrices with contrasting sensory juiciness.Current research in food science · 2026Article
- Correlating Molecular and Textural Properties of Raw Soy-Based and Beef Burgers Using TD-NMR and TPA.Journal of food science · 2026Article
- An open-access WebApp for inverse Laplace transform analysis of time-domain nuclear magnetic resonance signals.Magnetic resonance (Gottingen, Germany) · 2026Article
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Authors and funding
2 authors.
Funding
Abstract
The accelerating demand for plant-based meat alternatives necessitates advanced analytical approaches capable of characterizing and optimizing texture-a key determinant of consumer acceptance. This study develops an integrated framework combining time-domain nuclear magnetic resonance (TD-NMR) and texture profile analysis (TPA) to elucidate the molecular, structural, and mechanical differences between soy-based plant-based meat analogue (PBMA) burgers and conventional Black Angus beef burgers. Gravimetric and centrifugal assays showed that Angus beef possessed higher total water content and a greater proportion of free and loosely bound water than Soy-PBMA, reflecting stronger water-protein associations in the myofibrillar muscle matrix. TD-NMR relaxation and self-diffusion analyses further demonstrated longer T
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Registered trials
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