Influence of protein and solid fat content on mechanical properties and comminution behavior of structured plant-based lipids.
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DOI: 10.1016/j.foodres.2021.110416
Abstract: Recently an approach has been developed to structure plant-based lipids with the intention to mimic animal fat tissue in processed meat products or analogues. This study investigated the comminution behavior in a bowl chopper of… read more here.
Keywords: comminution behavior; based lipids; solid fat; mechanical properties ... See more keywords