AF16011 - Plant Meat Matters (BO-57-002-003, BO-46-002-005, BO-32.02-006-011)

Food Science

1. Soy Protein 100%
2. Meat Analog 71%
3. Gluten 39%
4. Water Holding Capacity 29%
5. Vegetable Protein 24%
6. Protein Isolates 21%
7. Protein Intake 19%
8. Plant-Based Meat Analogues 17%
9. Starch 17%
10. Protein Fractions 16%
11. Protein-rich 15%
12. Phenolic Compound 12%
13. Pectin 11%
14. Plant-Based Meat 10%
15. Cultured Meat 10%
16. Food Applications 9%
17. Meat Consumption 8%
18. High Moisture Extrusion 7%
19. High Protein Food 7%
20. Extrusion Cooking 7%
21. Meat Alternatives 7%
22. Dairy Foods 7%
23. Meat Food 7%
24. Soy Protein Gel 7%
25. Marinating 7%
26. Protein Oxidation 7%
27. In Vitro Gastric Digestion 7%
28. Ethanol Content 6%
29. Sensation of Taste 5%
30. Soybean Meal 5%
31. Industrial Relevance 5%
32. Protein Solubility 5%
33. Protein-Protein Interaction 5%
34. Aqueous Extraction 5%
35. Techno-functional Properties 5%
36. Gluten Proteins 5%
37. Gluten Network 5%