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A practical approach to tailoring the texture of soy-meat hybrid batters through penetration force-guided hydration of soy protein isolates

Weilun Lin; Maria G. Corradini; Shai Barbut
Innovative Food Science & Emerging Technologies · Vol. 111 · pp. 104545 · 2026
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Bibliographic Information

JournalInnovative Food Science & Emerging Technologies
PublisherElsevier
Publication Date2026-07-01
Publication Year2026
Volume111
Pages104545
Document TypeJournal Article
eISSN1466-8564
DOI10.1016/j.ifset.2026.104545
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2000-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/14668564
Publisher PageOpen Publisher Page
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