Publications by authors named "Quinten Masijn"
Despite their popularity, plant-based food gel systems (GS) sometimes have suboptimal texture compared to animal-based products. Therefore, 4 commercial plant proteins (from mung bean, pea, potato and soybean) and 2 commercial plant fats (sunflower oil and coconut fat) in 2 contents (7.5 wt% and 17.
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- The study aimed to evaluate the performance of functional ingredients in the meat industry using a new standardized screening tool, making it easier to compare different ingredients.
- A total of 25 ingredients were tested at two dosages, using models that simulate finely minced and emulsified meat products to assess properties like water and fat binding, emulsification, and texture.
- The results, analyzed through cluster analysis, categorized ingredients into groups based on their functionalities, providing valuable insights for the meat industry on how to utilize these ingredients effectively.