设计植物性食品:生物聚合物凝,增强质地和功能

Luísa Ozorio1, Aline Beatriz Soares Passerini1, Ana Paula Corradi da Silva1

  • 1Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Diadema 09913-030, São Paulo, Brazil.

PubMed
概括

研究人员使用豆蛋白和多糖化合物开发了新的植物基凝,以改善素食食品的质地. 这些定制的生物聚合物组合为植物性肉类,奶酪和汁创新提供了多功能解决方案.

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