Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications

Rheological and Gelling Properties of Chicken-Mushroom Hybrid Gel for Flexitarian-Friendly Functional Food Applications

Hybrid gels combining chicken and mushroom offer innovative functional food choices, catering to the growing demand for flexitarian-friendly products. These gels reduce meat content while enhancing dietary fiber, bioactive compounds, and sustainability. This study examined the effects of split gill...

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Bibliographic Details
Main Authors: Ngassa Julius Mussa, Manat Chaijan, Porntip Thongkam, Chantira Wongnen, Warangkana Kitpipit, Hasene Keskin Çavdar, Siriporn Riebroy Kim, Worawan Panpipat
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
split gill mushroom
hybrid meat
chicken
gel
sustainability
Online Access:https://www.mdpi.com/2304-8158/14/4/645
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