Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)
Despite their popularity, plant-based food gel systems (GS) sometimes have suboptimal texture compared to animal-based products. Therefore, 4 commercial plant proteins (from mung bean, pea, potato and soybean) and 2 commercial plant fats (sunflower oil and coconut fat) in 2 contents (7.5 wt% and 17....
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-09-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023061029 |