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...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Shan Hong, Yanting Shen, Yonghui Li
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-08-01
coleção:	Foods
Assuntos:	textured vegetable protein meat analogs physicochemical properties rehydration capacity patty textures
Acesso em linha:	https://www.mdpi.com/2304-8158/11/17/2619
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!