HIGHLIGHTS
- who: Xiaoyan Hu and David Julian McClements from the Department of Food Science, University of Massachusetts, Amherst, MA, USA have published the research: Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions, in the Journal: Foods 2022, 11, 3996. of /2022/
- what: The authors investigated the impact of simulated freeze-thaw and cooking treatments on the properties of plantbased adipose tissues formulated using high internal (HIPEs) or (GEs). One of the main reasons given for the poor acceptance of plant-based meats by consumers . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.