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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| Materias: | |
| 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 |