Texturization of pea protein isolate by micro compounding

Tingle, Christina F.; McClintic, Kenzie; Zervoudakis, Aristotle J.; Muhialdin, Belal J.; Ubbink, Job

doi:10.1016/j.foodres.2022.112250

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Meat Analogues Based On Cereal Legume Combinations1

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Cited by 8 publications

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“…The limitations of the technology include equipment costs, ingredient sourcing, processing time, scalability, and restriction to flavour and taste. 93 Chantanuson et al 94 developed a meat analogue based on soy-protein-based food gels by the freezing technique and evaluated its rheology and fibrous structure. In the freeze-structuring technique, the protein emulsion of the desired source is subjected to freezing to provide a more fibrous structure resembling meat.…”

Section: Meat Analogues Based On Cereal Legume Combinationsmentioning

confidence: 99%