Mary Ann Ferrer

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties