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