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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Detalhes bibliográficos

Principais autores:	Stacie Dobson, Thamara Laredo, Alejandro G. Marangoni
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2022-01-01
coleção:	Current Research in Food Science
Assuntos:	Waxy maize Rapid swelling starch Pea protein isolate Particle filled matrix
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2665927122000788
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