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Evaluating the use of zein in structuring plant-based products
The recent interest in plant-based foods has brought upon the need to develop novel structures using plant-based proteins. However, there is still room for improvement in the development of plant-based meat and cheese alternatives. The rheological properties of self-assembled zein networks were exam...
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| Publié dans: | Curr Res Food Sci |
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| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Elsevier
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7473336/ https://ncbi.nlm.nih.gov/pubmed/32914121 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2020.03.004 |
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