Freezing as a structuring process for protein gels: process–structure relationship, material characterization, and comparison with meats
Abstract
Structured SPI gels with meat-like texture and colour were obtained by freeze structuring. Solids content and pH were key determinants, with 9% solids, pH 5.5 and −10 °C representing the most promising conditions.
Fields of Study & Subjects
Proteins in Food Systems
Meat and Animal Product Quality
Polysaccharides Composition and Applications
Publication details
- Journal / source
- Sustainable Food Technology
- Volume
- 4
- Issue
- 3
- Pages
- 2697–2708
- Publication date
- 1 January 2026
- Language
- EN