Process optimization of saturated steam-assisted texturized plant protein for mimicking cooked chicken breast characteristics
Abstract This study addresses the global demand for sustainable protein alternatives by optimizing the texturization of plant-based proteins using saturated steam technology. The optimization of this process was done using a Central Composite Rotatable Design for key process parameters (e.g., dough...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-06-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00356-z |
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