Starch–fiber composite-induced protein network assembly enhances textural properties of plant-based meat analogues

Puntos clave

• Improved textural properties are observed in plant-based meat analogues with starch-fiber composites, which enhance the protein network.
• Key evidence shows that the starch-fiber composite leads to a 30% increase in texture stability compared to traditional formulations.
• Analysis of various starch-fiber combinations revealed optimal ratios for enhancing the protein network in meat substitutes.
• This study highlights the potential for starch-fiber composites to improve plant-based meat, suggesting wider applications in food technology.