Matching textural properties of commercial meat and cheese products using zein as the viscoelastic agent and calcium hydroxide as the textural modifier in plant-based formulations
Andres M. Salgado, Oguz Kaan Ozturk, Bruce R. Hamaker, Osvaldo H. Campanella
Topics & Concepts
ChewinessCalcium hydroxideViscoelasticityDynamic mechanical analysisChemistryFood scienceChemical engineeringMaterials scienceComposite materialPolymerOrganic chemistryEngineeringProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality