Meat Analogues: Relating Structure to Texture and Sensory Perception

Meat Analogues: Relating Structure to Texture and Sensory Perception

The transition from animal to plant proteins is booming, and the development of meat analogues or alternatives quickly progressing. However, the acceptance of meat analogues by consumers is still limited, mainly due to disappointing organoleptic properties of these foods. The objective of this study...

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Bibliographic Details
Main Authors: Layla Godschalk-Broers, Guido Sala, Elke Scholten
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
meat analogues
sensory test
TPA
microstructure
Online Access:https://www.mdpi.com/2304-8158/11/15/2227

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