Technological interventions in improving the functionality of proteins during processing of meat analogs
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
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Frontiers Media
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/103444/ https://www.frontiersin.org/articles/10.3389/fnut.2022.1044024/full |
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