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The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure
Consumers who are environmentally and health conscious are increasingly looking for plant-based alternatives to replace animal-based products in their daily diets. Among these alternatives, there is a growing demand for meat analogues that closely resemble the taste and texture of meat. As a result,...
| 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/PMC10647354/ https://www.ncbi.nlm.nih.gov/pubmed/37959850 http://dx.doi.org/10.3390/molecules28217431 |