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Relation between texturized vegetable protein composition, intrinsic water mobility and sensory perceived texture of plant-based meat burger alternatives
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DOI：10.1016/j.ifset.2025.104406.png)
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Abstract
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• Textural attributes of plant-based burgers were distinct from a meat burger. • Ratio of high moisture versus low moisture texturized proteins impacted NMR T2 relaxation times. • Differences in textural attributes could be ascribed to variations in intrinsic proton mobility. • Sensory attributes important for characterizing meat burgers include fibrous and chewiness.
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