Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty

Due to growing interest in health and sustainability, the demand for replacing animal-based ingredients with more sustainable alternatives has increased. Many studies have been conducted on plant-based meat, but only a few have investigated the effect of adding a suitable binder to plant-based meat...

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Detalles Bibliográficos
Autores principales: Kim, Haesanna, Lee, Mi-Yeon, Lee, Jiseon, Jo, Yeon-Ji, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657963/
https://www.ncbi.nlm.nih.gov/pubmed/36359949
http://dx.doi.org/10.3390/foods11213337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657963/
https://www.ncbi.nlm.nih.gov/pubmed/36359949
http://dx.doi.org/10.3390/foods11213337

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