Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis

Rising concerns of environment and health from animal-based proteins have driven a massive demand for plant proteins. Textured vegetable protein (TVP) is a plant-protein-based product with fibrous textures serving as a promising meat analog. This study aimed to establish possible correlations betwee...

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Detalles Bibliográficos
Autores principales: Hong, Shan, Shen, Yanting, Li, Yonghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455741/
https://www.ncbi.nlm.nih.gov/pubmed/36076805
http://dx.doi.org/10.3390/foods11172619

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455741/
https://www.ncbi.nlm.nih.gov/pubmed/36076805
http://dx.doi.org/10.3390/foods11172619

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