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[HTML][HTML] 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)
L Jiang, H Zhang, J Zhang, S Liu, Y Tian, T Cheng… - Food Chemistry: X, 2024 - Elsevier
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 …
the product characteristics of plant-based meat analogues (PBMAs) were investigated. The …