Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder
Eva Herz, Laura M. Herz, Johannes Dreher, Monika Gibis, Joydeep Ray, Patrick Pibarot, Christophe Schmitt, Jochen Weiß
Topics & Concepts
Tissue transglutaminaseSoy proteinFood scienceChemistryCovalent bondAdhesionAdhesiveHomogeneousBiochemistryOrganic chemistryEnzymeMathematicsLayer (electronics)CombinatoricsMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactMuscle metabolism and nutrition