Optimization of Pea Protein Plant Meat Formulation by Response Surface Methodology and Its in Vitro Digestion Analysis

Optimization of Pea Protein Plant Meat Formulation by Response Surface Methodology and Its in Vitro Digestion Analysis

With the increasing awareness of healthy diet and environmental protection, plant-based meat products have been rapidly developed at home and abroad. The objective of this study was to examine how the ratio of pea tissue protein to gluten, along with the additions of sweet potato starch, rapeseed oi...

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Bibliographic Details
Main Authors: Jing LIU, Na JIN, Chunqin SHI, Yongshuang LI, Qingsheng DENG, Xuanfei LUO, Yan LIU, Baojun YANG, Long NIE
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-04-01
Series:Shipin gongye ke-ji
Subjects:
plant-based meat
pea protein
formula optimized
texture properties
in vitro digestion
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050338

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