Effects of vacuum ultrasonic treatment on the texture of vegetarian meatloaves made from textured wheat protein.
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DOI: 10.1016/j.foodchem.2021.130058
Abstract: To improve the quality of vegetarian meatloaves (VMs) made from textured wheat protein, the effects of different treatments (Vacuum, ultrasound and vacuum ultrasound) were compared in terms of texture, moisture distribution, microstructure and chemical bonding… read more here.
Keywords: ultrasonic treatment; vacuum ultrasonic; made textured; vegetarian meatloaves ... See more keywords