Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

Abstract The gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. Consumers and manufacturers require the development of other novel binding systems, as MC is not chemical-free....

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Autores principales: Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2021
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Acceso en línea:https://doaj.org/article/32adf795f65a498198f21321c53a01f2
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