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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...
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| 出版年: | Curr Res Food Sci |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2020
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| 主題: | |
| オンライン･アクセス: | 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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