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Potato protein-based meat analogues fortified with upcycled fruit flours: Functional, textural, and antioxidant

Ana Rita Pereira1, Vasco Trincão da Silva1, Duarte Torres2

  • 1Science Faculty of Porto University, Chemistry and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; LAQV-REQUIMTE, Chemistry, and Biochemistry Department, Science Faculty, Porto University, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.

Food Chemistry
|July 4, 2026
PubMed

Keywords:
Dietary fibersEmulsifying propertyPhenolic compoundsPlant-based proteinTextural properties

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