Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties

Texturised vegetable protein (TVP) is a sustainable and economical base for plant-based meat patties but requires binders to create an emulsified gel and hold the patty structure together. This study evaluated the physicochemical and sensory attributes of TVP patties incorporated with three differen...

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Bibliographic Details

Main Authors:	Wei, Ain Sze, Brishti, Fatema Hossain, Abdullah Sani, Muhamad Shirwan, Ishamri, Ismail, Sarbon, Norizah Mhd, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Language:	en en
Published:	Elsevier 2024
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/112345/3/112345_Methylcellulose%20replacement%20with%20different%20enzymatically%20treated.pdf http://irep.iium.edu.my/112345/9/112345_Methylcellulose%20replacement%20with%20different%20enzymatically%20treated_SCOPUS.pdf http://irep.iium.edu.my/112345/ https://www.sciencedirect.com/science/article/pii/S0023643824005103/pdfft?md5=5af86483accd5994162836a7fb4e743f&pid=1-s2.0-S0023643824005103-main.pdf
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