Patatin-emulsified binder

dc.creator	Stanišić, Nikola
dc.creator	Chen, Zhenghong
dc.creator	Thurkow, Roelfina Willemina Antonia
dc.creator	Bhaskaran, Vani
dc.date.accessioned	2023-10-30T12:51:06Z
dc.date.available	2023-10-30T12:51:06Z
dc.date.issued	2022-09-09
dc.identifier.uri	http://r.istocar.bg.ac.rs/handle/123456789/942
dc.description.abstract	The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, amd binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; c) shaping the meat substitute, and a meat substitute obtained using the said method. it has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.	sr
dc.language.iso	en	sr
dc.publisher	World Intellectual Property Organization	sr
dc.rights	openAccess	sr
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.source	World Intellectual Property Organization - International Bureau/WO 2022/186691 A1	sr
dc.title	Patatin-emulsified binder	sr
dc.type	patent	sr
dc.rights.license	BY	sr
dc.identifier.rcub	https://hdl.handle.net/21.15107/rcub_ristocar_942
dc.identifier.fulltext	http://r.istocar.bg.ac.rs/bitstream/id/4415/bitstream_4415.pdf
dc.type.version	publishedVersion	sr