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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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Autori principali: Xin Zhang, Yu Zhao, Tianyi Zhang, Yan Zhang, Lianzhou Jiang, Xiaonan Sui
Natura: Artigo
Lingua:Inglês
Pubblicazione: Elsevier 2023-12-01
Serie:Food Chemistry: X
Soggetti:
Soy protein concentrate
Hydrolyzed wheat gluten
Meat analogue
Rheology
Texture
Functional properties
Accesso online:http://www.sciencedirect.com/science/article/pii/S2590157523003644
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