Dispersion of low concentration of particulate or fibrillated protein fillers into plant protein melts and their impact on the elasticity and tenderness gap of plant-based foods

The development of plant-based foods has emerged as a promising strategy to decrease meat consumption. Using predominantly globular plant proteins challenges the crafting of cohesive, viscoelastic, and anisotropic structures similar to animal meat. In this study, we investigated the effect of incorporating low concentrations (