Enhancing textural properties in plant-based meat alternatives: The impact of hydrocolloids and salts on soy protein-based products

• Published in: Current research in food science Vol. 7; p. 100571
• Main Authors: Taghian Dinani, Somayeh, Zhang, Yunyu, Vardhanabhuti, Bongkosh, Jan van der Goot, Atze
• Format: Journal Article
• Language: English
• Published: Elsevier 01.01.2023
• Subjects: Hydrocolloids; Meat analogues; Salts; Textural properties

Consumer studies suggest that the meat-like texture of plant-based meat alternatives is crucial for the market success of these products. Many meat analogues contain wheat gluten, because it is cost-effective and give rise to nice fibrous structures. However, individuals with celiac disease cannot c...