Designing Plant-Based Foods: Biopolymer Gelation for Enhanced Texture and Functionality
Despite the wide variety of plant-based products, developing high-protein products with a desirable texture remains a key challenge for the food industry. Polysaccharide and plant-protein gels offer a cost-effective strategy for meeting the growing demands of vegan and vegetarian markets. This study...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1645 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|