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Effect of mechanical interaction on the hydration of mixed soy protein and gluten gels
Mixed gels of plant proteins are being investigated for use as meat analogues. Juiciness is an important characteristic for the acceptability of meat analogues. The juiciness is assumed to be governed by the hydration properties, or water holding capacity, of the gel (WHC). We analysed the WHC of si...
Gardado en:
| Publicado en: | Curr Res Food Sci |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7473356/ https://ncbi.nlm.nih.gov/pubmed/32914129 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2020.03.007 |
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