Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel
Marina Mefleh, Antonella Pasqualone, Francesco Caponio, Davide De Angelis, Giuseppe Natrella, Carmine Summo +1 more
Journal of the Science of Food and Agriculture
Abstract
The use of dry-fractioned pea protein and of the emulsion-filled gel allowed us to develop a clean label and nutritionally valuable spreadable plant-based cheese analogue. Overall, the ingredients and product concepts developed could be used to upgrade the formulation of plant-based cheese on a larger scale. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
dry-fractioned pea protein allows development of clean label and nutritionally valuable spreadable plant-based cheese analogue
“The use of dry-fractioned pea protein and of the emulsion-filled gel allowed us to develop a clean label and nutritionally valuable spreadable plant-based cheese analogue.”
emulsion-filled gel allows development of clean label and nutritionally valuable spreadable plant-based cheese analogue
“The use of dry-fractioned pea protein and of the emulsion-filled gel allowed us to develop a clean label and nutritionally valuable spreadable plant-based cheese analogue.”