2022
DOI: 10.1111/ijfs.16010
|View full text |Cite
|
Sign up to set email alerts
|

Fabrication of soybean protein‐based meat with two‐phases

Abstract: Plant protein-based meats have attracted great attention and their market is expanding rapidly. So far, most the plant protein-based meats in the market are single phase, thus their textures are somewhat different from real meats that contains multiphases including muscle (fibre) and fat (soft). In this work, soybean protein-based meats with two-phases (fibre and fat texture) were firstly developed. A unique fabrication processing including freeze-dry and second coagulation was designed and developed. The fibr… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
1
0

Year Published

2023
2023
2024
2024

Publication Types

Select...
4

Relationship

0
4

Authors

Journals

citations
Cited by 4 publications
(2 citation statements)
references
References 27 publications
0
1
0
Order By: Relevance
“…Acid-base, extraction time, extraction temperature, enzyme dosage, and number of extractions were selected as the factors under investigation, and a five-factor, three-level orthogonal test was conducted. The factors and levels of the orthogonal test are shown in table 1 [7,8]. 3, it can be seen that the maximum polysaccharide yield was obtained at pH 5.…”
Section: Orthogonal Testsmentioning
confidence: 99%
“…Acid-base, extraction time, extraction temperature, enzyme dosage, and number of extractions were selected as the factors under investigation, and a five-factor, three-level orthogonal test was conducted. The factors and levels of the orthogonal test are shown in table 1 [7,8]. 3, it can be seen that the maximum polysaccharide yield was obtained at pH 5.…”
Section: Orthogonal Testsmentioning
confidence: 99%
“…This leads to an assumption, the climate impact of combining meat with plant materials should lead to a reduction in overall LCA footprint figures compared to meat alone. Research amongst the food community has been focused recently on the use of plant‐based analogues in relation to consumer combinations with meat‐based foods and comparing textural and sensory characteristics to respond to consumers’ appreciation of foods (Zhan et al ., 2022; Seetapan et al ., 2023; Khan et al ., 2024).…”
Section: Climate Impactmentioning
confidence: 99%