A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly hi...

Deskribapen osoa

Xehetasun bibliografikoak
Egile Nagusiak: Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang, Seon-Tea Joo
Formatua: Artikulua
Hizkuntza:English
Argitaratua: MDPI AG 2021-03-01
Saila:Foods
Gaiak:
plant-based meat analog
commercial texture vegetable protein
texture soy isolate protein
methylcellulose
Sarrera elektronikoa:https://www.mdpi.com/2304-8158/10/3/560

Internet

https://www.mdpi.com/2304-8158/10/3/560

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