Engineering anisotropic hydrogels via directional freezing and salting-out for plant-based meat analogues

Puntos clave

• The study reports enhanced texture properties in plant-based meat analogues with anisotropic hydrogels.
• Texture improvements were notable with 25% increased firmness and chewiness measured by force testing.
• Analysis focused on structural modifications through directional freezing and salting-out techniques.
• These findings highlight potential for plant-based meat systems to achieve desirable textural characteristics.