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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...
में बचाया:
| में प्रकाशित: | Curr Res Food Sci |
|---|---|
| मुख्य लेखकों: | , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Elsevier
2020
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| विषय: | |
| ऑनलाइन पहुंच: | 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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