# Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extracts

> Research article (Food Chemistry X, 2024) · cited 12× · AI/ML

**Wikidata**: [openalex:W4402202680](https://www.wikidata.org/wiki/openalex:W4402202680)  
**Source**: https://4ort.xyz/entity/enhancing-emulsion-texture-rheological-and-sensory-properties-of-plant-based-meat-analogs-with-green-tea-extracts