Novel plant proteins used in 3D printed meat analogues: relationship between protein physicochemical and functional characteristics
Darya Israeli, Yael Prigat Goldfriend, Daniel Dikovsky, Ofir Benjamin
Topics & Concepts
ChewinessSolubilityChemistryAbsorption of waterFood scienceCanolaSoy proteinPea proteinWater holding capacityTexture (cosmology)Absorption (acoustics)Plant proteinMaterials scienceBotanyOrganic chemistryBiologyComposite materialArtificial intelligenceImage (mathematics)Computer scienceMeat and Animal Product QualityAdditive Manufacturing and 3D Printing TechnologiesProteins in Food Systems