Understanding Protein Functionality and Its Impact on Quality of Plant-Based Meat Analogues

A greater understanding of protein functionality and its impact on processing and end-product quality is critical for the success of the fast-growing market for plant-based meat products. In this research, simple criteria were developed for categorizing plant proteins derived from soy, yellow pea, a...

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Detalles Bibliográficos
Autores principales: Flory, Jenna, Xiao, Ruoshi, Li, Yonghui, Dogan, Hulya, Talavera, Martin J., Alavi, Sajid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486508/
https://www.ncbi.nlm.nih.gov/pubmed/37685165
http://dx.doi.org/10.3390/foods12173232

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486508/
https://www.ncbi.nlm.nih.gov/pubmed/37685165
http://dx.doi.org/10.3390/foods12173232

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