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Optimizing plant-based meat alternatives: Effects of soy protein incorporation methods and freeze-thaw processing on

Weihua Du1, Yongqi Yin1, Xinxin Zhao1

  • 1School of Food Science and Engineering, Yangzhou University, No. 196 Huayang West Road, Hanjiang District, Yangzhou 225127, China.

Food Chemistry
|August 15, 2025
PubMed

Keywords:
Freeze-thaw treatmentPlant-based meat alternativesSoy protein isolateTextural propertiesWater distribution

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