Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development
Luyao Sun,
Shuqi Liu,
Xinnan Ye
et al.
Abstract:SummaryThe growing recognition of environmental conservation and human well‐being has led to a surge in the advancement of plant‐based meat. These meat alternatives are similar to animal meat products regarding texture, flavour, shape, and other characteristics. These products consist of three main components: plant tissue proteins, fat mimetics, and plant‐based glues that act as binders. Since meat substitutes are subjected to high temperatures and pressures or refrigeration, the junction between the tissue p… Show more
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