Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics

Abstract This study addresses the global demand for sustainable protein alternatives by optimizing the texturization of plant-based proteins using saturated steam technology. The optimization of this process was done using a Central Composite Rotatable Design for key process parameters (e.g., dough...

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Ngā kaituhi matua:	Kannan Vignesh, Dadasaheb Wadikar, Dev Kumar Yadav, C. Mahesh, Anil Dutt Semwal
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Springer 2025-06-01
Rangatū:	Discover Food
Ngā marau:	Meat analogues Sustainable food Future foods Meat alternatives Meat substitutes
Urunga tuihono:	https://doi.org/10.1007/s44187-025-00356-z
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!