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Structural engineering of plant-based meat alternatives via salt incorporation: Comparative analysis with cooked chicken breast and evaluation of structural stability under thermal pasteurization and freeze–thaw treatment

Jung-Soo Lee; You Jeong Jeong; Jaejoon Han
Food Hydrocolloids · Vol. 172 · pp. 112117 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume172
Pages112117
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112117
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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