Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase
In recent years, vegetarian meat has seen significant growth in the market. However, vegetarian shrimp remains suboptimal, primarily because it is made from konjac, lacking the authentic texture of shrimp. This study aimed to enhance the texture of vegetarian shrimp by using various commercial plant...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324001017 |