HomeResultsPublicationsTexturization potential of a native cod backbone ingredient in hybrid meat analogs

Texturization potential of a native cod backbone ingredient in hybrid meat analogs

Sickel, Liv Helene; Oterhals, Åge; Goot, Atze Jan van der; Skipnes, Dagbjørn; Vander Roost, Jan; Samuelsen, Tor Andreas

Published 12.10.2026

Read in Norwegian

Read publication here:

DOI : doi.org/10.1016/j.lwt.2026.120...
NVA : hdl.handle.net/11250/5594656

Publication details

Journal : Lebensmittel-Wissenschaft + Technologie , 2026 , vol. 259 , pp. 1–10

Publication type : Academic article

Contacts:

Liv Helene Sickel

Liv Helene Sickel

Scientist

Jan Vander Roost

Jan Vander Roost

Principal Engineer

Dagbjørn Skipnes

Dagbjørn Skipnes

Senior Scientist

Tor Andreas Samuelsen

Tor Andreas Samuelsen

Senior Scientist

Secret Link