Particle filled protein-starch composites as the basis for plant-based meat analogues

Particle filled protein-starch composites as the basis for plant-based meat analogues

Rapid swelling, high amylopectin starches including Thermally Inhibited (TI), Chemically Modified (CM), and Granular Cold- Swelling (GCS) were assessed for their supporting matrix forming potential and properties. Starches displayed identical calorimetric profiles with no endothermic events, and com...

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Bibliographic Details
Main Authors: Stacie Dobson, Thamara Laredo, Alejandro G. Marangoni
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Waxy maize
Rapid swelling starch
Pea protein isolate
Particle filled matrix
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122000788

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