Improving the quality of gluten-free plant-based meat analogs based on soy protein isolate with insoluble soy fibers and low acyl gellan gum

European food research & technology, 2024-02, Vol.250 (2), p.389-408 [Peer Reviewed Journal]

The Author(s) 2023 ;The Author(s) 2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-023-04391-x

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