Effects of Glucono-Î´-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty.

Kim, Haesanna; Lee, Mi-Yeon; Lee, Jiseon; Jo, Yeon-Ji; Choi, Mi-Jung.

Kim H; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Lee MY; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Lee J; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Jo YJ; Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung-si 25457, Korea.
Choi MJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

Foods ; 11(21)2022 Oct 24.

Article en En | MEDLINE | ID: mdl-36359949