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...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí:	Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang, Seon-Tea Joo
Formáid:	Alt
Teanga:	English
Foilsithe / Cruthaithe:	MDPI AG 2021-03-01
Sraith:	Foods
Ábhair:	plant-based meat analog commercial texture vegetable protein texture soy isolate protein methylcellulose
Rochtain ar líne:	https://www.mdpi.com/2304-8158/10/3/560

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