Effects of 0–12% soy proteins (four texturized and one isolate) on a lean hybrid meat system: cooking loss, texture, dynamic rheology, microstructure, and T2 NMR
Meat and plant hybrid products have recently emerged as part of the global plant-forward movement. Soy proteins have been used at low levels (2–3 %), in meat products since the 1960s, mainly to enhance yield and sensory characteristics. This study assessed the structure-function relationship in prod...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000575 |
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