Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products

Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot c...

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Detalles Bibliográficos
Autores principales: Taghian Dinani, Somayeh, Zhang, Yunyu, Vardhanabhuti, Bongkosh, Jan van der Goot, Atze
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10481179/
https://www.ncbi.nlm.nih.gov/pubmed/37680696
http://dx.doi.org/10.1016/j.crfs.2023.100571

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10481179/
https://www.ncbi.nlm.nih.gov/pubmed/37680696
http://dx.doi.org/10.1016/j.crfs.2023.100571

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