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Evaluating the use of zein in structuring plant-based products
The recent interest in plant-based foods has brought upon the need to develop novel structures using plant-based proteins. However, there is still room for improvement in the development of plant-based meat and cheese alternatives. The rheological properties of self-assembled zein networks were exam...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473336/ https://www.ncbi.nlm.nih.gov/pubmed/32914121 http://dx.doi.org/10.1016/j.crfs.2020.03.004 |