Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

Plant-based meat analogs require improvements in taste and texture to better replicate traditional meat. L-theanine and tannin, abundant in green tea, influence food taste and physicochemical properties. This study evaluated the quality characteristics of green tea extract (GE)-supplemented plant-ba...

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Bibliographic Details
Main Authors: Jong Hyeon Han, Dong Hyun Keum, Vahinika Kothuri, Yea-Ji Kim, Hyuk Cheol Kwon, Do Hyun Kim, Hyun Su Jung, Sung Gu Han
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Plant-based patty
Green tea extract
Tannin
L-theanine
Texture
Umami
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524006953
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http://www.sciencedirect.com/science/article/pii/S2590157524006953

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