In vitro digestibility and solubility of phosphorus of three plant‐based meat analogues
Ariane Maike Wehrmaker,
Wouter de Groot,
Atze Jan van der Goot
et al.
Abstract:Interest in plant‐based meat analogues has increased and can be expected to be applied to pet foods, which necessitates the understanding of the nutrient supply in those foods. Our primary aim was to advance our understanding of the digestive properties of sterilized plant‐based meat analogues. The impact of the preparatory processing steps on the solubility of meat analogues was studied. Meat analogues were made by mixing water, salt, and wheat gluten with soy protein isolate, pea protein isolate, or faba bea… Show more
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