Potential of hydrolyzed wheat protein in soy-based meat analogues: Rheological, textural and functional properties
Hydrolyzed proteins, which are considered to possess significant bioactive properties such as antioxidant and high digestibility, have garnered increasing interest as food ingredients. This study investigates the feasibility of using hydrolyzed wheat gluten (HWG) and soy protein concentrate (SPC) in...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2023-12-01
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| Seria: | Food Chemistry: X |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2590157523003644 |
| Etykiety: |
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