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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |