Modulating the texture of pea-based meat analogs: Influence of methylcellulose on mechanical and rheological properties of high moisture extrudates
Adding hydrocolloids to plant-based meat analogs is a useful way to modulate the extrudates texture. However, it can alter the rheological properties of the melt, hence affect the extrusion process and change the extrudate’s structure in an unknown manner. This study focuses on the influence of meth...
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| Autores principales: | , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
KeAi Communications Co., Ltd.
2026-09-01
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| Colección: | Food Physics |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2950069925000283 |
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