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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...

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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

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