A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly hi...

Descripción completa

Detalles Bibliográficos
Autores principales: Bakhsh, Allah, Lee, Se-Jin, Lee, Eun-Yeong, Sabikun, Nahar, Hwang, Young-Hwa, Joo, Seon-Tea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000783/
https://www.ncbi.nlm.nih.gov/pubmed/33800417
http://dx.doi.org/10.3390/foods10030560

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000783/
https://www.ncbi.nlm.nih.gov/pubmed/33800417
http://dx.doi.org/10.3390/foods10030560

Ejemplares similares