Enhancing the flavor of plant-based meat analogues using flavor-capturing alginate/β-cyclodextrin hydrogel beads
Dong Hyun Keum, Jong-Hyun Han, Hyuk-Cheol Kwon, Su Min Park, Hack Youn Kim, Sung Gu Han
Topics & Concepts
FlavorCyclodextrinChemistryFood scienceSelf-healing hydrogelsChromatographyOrganic chemistryMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical Methods