Particle filled protein-starch composites as the basis for plant-based meat analogues

Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and com...

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Κύριοι συγγραφείς:	Stacie Dobson, Thamara Laredo, Alejandro G. Marangoni
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Elsevier 2022-01-01
Σειρά:	Current Research in Food Science
Θέματα:	Waxy maize Rapid swelling starch Pea protein isolate Particle filled matrix
Διαθέσιμο Online:	http://www.sciencedirect.com/science/article/pii/S2665927122000788
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