Acidification behavior of mixtures of pork meat and wet texturized plant proteins in a minced model system.
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DOI: 10.1111/1750-3841.16080
Abstract: The increasing use of wet texturized plant proteins as meat substitutes requires a characterization of their functional properties, especially in terms of pH-behavior when being mixed with meat proteins to create so-called hybrid products. In… read more here.
Keywords: texturized plant; wet; model; plant ... See more keywords