Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)

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....

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Bibliographic Details
Main Authors: Quinten Masijn, Sophie Libberecht, Annabel Meyfroot, Olivier Goemaere, Jana Hanskens, Ilse Fraeye
Format: Article
Language:English
Published: Elsevier 2023-09-01
Series:Heliyon
Subjects:
Plant protein
Plant fat
Protein transition
Texture
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844023061029

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