Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)
The effects of the ratio change of SPI and WG (11: 1, 10: 2, 9: 3, 8: 4, 7: 5, 6: 6 and 5: 7) on the product characteristics of plant-based meat analogues (PBMAs) were investigated. The results show that the addition of WG significantly reduces the hardness and chewiness of PBMAs, but significantly...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008502 |
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