Production of Plant-Based Seafood: Scallop Analogs Formed by Enzymatic Gelation of Pea Protein-Pectin Mixtures.

Zhang, Zhiyun; Kobata, Kanon; Pham, Hung; Kos, Dorian; Tan, Yunbing; Lu, Jiakai; McClements, David Julian

Zhang, Zhiyun; Kobata, Kanon; Pham, Hung; Kos, Dorian; Tan, Yunbing; Lu, Jiakai; McClements, David Julian.

Afiliação

Zhang Z; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Kobata K; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Pham H; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Kos D; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Tan Y; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
Lu J; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
McClements DJ; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

Foods ; 11(6)2022 Mar 17.

Article em En | MEDLINE | ID: mdl-35327273

Palavras-chave

pea protein; pectin; plant-based foods; thermodynamic incompatibility; transglutaminase

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Estados Unidos

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