Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)

Despite their popularity, plant-based food gel systems (GS) sometimes have suboptimal texture compared to animal-based products. Therefore, 4 commercial plant proteins (from mung bean, pea, potato and soybean) and 2 commercial plant fats (sunflower oil and coconut fat) in 2 contents (7.5 wt% and 17....

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Detalles Bibliográficos
Autores principales: Masijn, Quinten, Libberecht, Sophie, Meyfroot, Annabel, Goemaere, Olivier, Hanskens, Jana, Fraeye, Ilse
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10474361/
https://www.ncbi.nlm.nih.gov/pubmed/37662792
http://dx.doi.org/10.1016/j.heliyon.2023.e18894

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10474361/
https://www.ncbi.nlm.nih.gov/pubmed/37662792
http://dx.doi.org/10.1016/j.heliyon.2023.e18894

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