Preparation of soy protein-based food gels and control of fibrous structure and rheological property by freezing

The continued development and increasing demand of the fast-growing market for meat alternatives will provide sufficient possibilities food scientists entrepreneurs to develop new technologies. texture-related sensory qualities analogues are focus product applied research. In this study, freezing process was used control fibrous structure (i.e., anisotropic layered porous structure) rheological property soy protein-based gels compared animal meat. Soybean flour two types protein isolate powders were studied in terms their ability produce meat-like structures properties. It found that certain combinations conditions can multi-layered gels. Moreover, soybean at a 10% solid content formulation resulted formation densest layers with relatively achieved breaking strength equivalent actual growth ice crystals gel, which is key mimicking structures, significantly influenced by gelling samples. flour, has low ability, good candidate structuring freezing.