Pea protein isolate‑sodium alginate-based plant-based meat analogue: dual crosslinking and molecular insight mechanisms

Puntos clave

• Texture significantly improved due to dual crosslinking, enhancing plant-based meat analogue quality.
• The study shows increased moisture retention by 25% when incorporating sodium alginate alongside pea protein isolate.
• Observational analysis of molecular mechanisms reveals interactions between biomaterials leading to improved functionality.
• This study highlights innovative formulation methods that could enhance the consumer acceptance of plant-based products.