It’s all about the sausage
Choosing the right proteins can improve the mouthfeel of vegetarian sausages
25-Jul-2022 -
The right crack of the sausage is, not least, a matter of physics. A team from the Max Planck Institute for Polymer Research in Mainz has investigated how the properties of plant proteins influence the mouthfeel of vegetarian and vegan sausages. Using the findings this revealed, the first ...
food technology
formulation
plant proteins
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