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Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions
There is great interest in the development of plant-based alternatives to meat products to meet the rising demand from vegans, vegetarians, and flexitarians. Ideally, these products should look, feel, taste, and behave like the meat products they are designed to replace. In this study, we investigat...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777884/ https://www.ncbi.nlm.nih.gov/pubmed/36553739 http://dx.doi.org/10.3390/foods11243996 |