Physicochemical and sensory properties of plant-based meat patties using oil-in-water emulsion
Jiseon Lee, Hyuk Song, Kun‐Ho Seo, Hong‐Gu Lee, Honggyun Kim, Mi‐Jung Choi
Topics & Concepts
EmulsionFood scienceChemistryPalatabilityRheologyTendernessPulmonary surfactantVegetable oilSoy proteinMaterials scienceComposite materialBiochemistryMeat and Animal Product QualityProteins in Food SystemsSensory Analysis and Statistical Methods