Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels

Mixed gels of plant proteins are being investigated for use as meat analogues. Juiciness is an important characteristic for the acceptability of meat analogues. The juiciness is assumed to be governed by the hydration properties, or water holding capacity, of the gel (WHC). We analysed the WHC of si...

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Detalles Bibliográficos
Autores principales: Cornet, Steven H.V., van der Goot, Atze Jan, van der Sman, Ruud G.M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473356/
https://www.ncbi.nlm.nih.gov/pubmed/32914129
http://dx.doi.org/10.1016/j.crfs.2020.03.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473356/
https://www.ncbi.nlm.nih.gov/pubmed/32914129
http://dx.doi.org/10.1016/j.crfs.2020.03.007

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