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Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels

There is a need to reduce the proportion of animal-derived food products in the human diet for sustainability and environmental reasons. However, it is also important that a transition away from animal-derived foods does not lead to any adverse nutritional effects. In this study, the potential of bl...

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Principais autores: Ramdattu Santhapur, Disha Jayakumar, David Julian McClements
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-07-01
coleção:Gels
Assuntos:
whey protein isolate
mushrooms
rheology
hybrid foods
sustainable foods
Acesso em linha:https://www.mdpi.com/2310-2861/10/7/446
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