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. 2021 Mar 8;10(3):560. doi: 10.3390/foods10030560

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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The texture profile analysis (TPA) parameters of plant-based meat on the type of texture soy isolate protein and different methylcellulose concentrations. (A) Hardness (N); (B) Chewiness (mJ); (C) Gumminess (N); (D) Cohesiveness; (E) Springiness (mm). Those are just different concentrations of MC (Methylcellulose) and the concentration is there on the top right.

The texture profile analysis (TPA) parameters of plant-based meat on the type of texture soy isolate protein and different methylcellulose concentrations. (A) Hardness (N); (B) Chewiness (mJ); (C) Gumminess (N); (D) Cohesiveness; (E) Springiness (mm). Those are just different concentrations of MC (Methylcellulose) and the concentration is there on the top right.