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A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217620/ https://www.ncbi.nlm.nih.gov/pubmed/37232985 http://dx.doi.org/10.3390/gels9050393 |