Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review
Qiwei Du, Maolin Tu, Jianhua Liu, Yuting Ding, Xiaoqun Zeng, Daodong Pan
Topics & Concepts
MouthfeelFood scienceDigestion (alchemy)Meat packing industryProcessed meatFat substituteComposition (language)Whey proteinChemistryEmulsionHealth benefitsBiotechnologyBiologyBiochemistryChromatographyOrganic chemistryMedicineTraditional medicineRaw materialPhilosophyLinguisticsMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactProteins in Food Systems