Effect of Process Variables and Ingredients on Controlled Protein Network Creation in High-Moisture Plant-Based Meat Alternatives

The market has observed a rapid increase in the demand for plant-based foods as an alternative to animal meat products. Technologies such as high-moisture extrusion (HME) have the potential to develop anisotropic structures using alternative protein ingredients. This article discusses the different...

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Detalles Bibliográficos
Autores principales: Sengar, Animesh Singh, Beyrer, Michael, McDonagh, Ciara, Tiwari, Uma, Pathania, Shivani
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606469/
https://www.ncbi.nlm.nih.gov/pubmed/37893723
http://dx.doi.org/10.3390/foods12203830

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606469/
https://www.ncbi.nlm.nih.gov/pubmed/37893723
http://dx.doi.org/10.3390/foods12203830

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