Enhancing the water holding capacity of model meat analogues through marinade composition

Published 2020 View Full Article

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Title
Enhancing the water holding capacity of model meat analogues through marinade composition
Authors
Keywords
Meat analogue, Swelling, Juiciness, Flory–Rehner theory, Marinade, Plant protein
Journal
JOURNAL OF FOOD ENGINEERING
Volume -, Issue -, Pages 110283
Publisher
Elsevier BV
Online
2020-08-13
DOI
10.1016/j.jfoodeng.2020.110283

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