Table 1 Formulation (%) of soy-based patties and experimental design
| Ingredients | Samples1) |
| Control | M 0.5 | M 1.0 | M 1.5 | M 2.0 |
| Hydrated-TSP2) | 75 | 75 | 75 | 75 | 75 |
| ISP3) | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
| NaCl | 1.5 | 1.5 | 1.5 | 1.5 | 1.5 |
| Oil | 8 | 8 | 8 | 8 | 8 |
| CG4) | 2 | 1.5 | 1 | 0.5 | - |
| MC5) | - | 0.5 | 1 | 1.5 | 2 |
| Water | 12 | 12 | 12 | 12 | 12 |
| Total | 100 | 100 | 100 | 100 | 100 |
1)Control (κ-carrageenan 2%), M 0.5 (methyl-cellulose 0.5%+κ-carrageenan 1.5%), M 1.0 (methyl-cellulose 1%+κ-carrageenan 1%), M 1.5 (methyl-cellulose 1.5%+κ-carrageenan 0.5%), M 2.0 (methyl-cellulose 2%)
2)Textured soy protein
3)Isolated soy protein
4)κ-Carrageenan
5)Methyl-cellulose