Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production
Author:
Funder
Fundamental Research Funds for the Central Universities
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
1. Impact of fermentation on antinutritional factors and protein degradation of legume seeds: A review;Arbab Sakandar;Food Reviews International,2021
2. Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate;Arteaga;Current Research in Food Science,2021
3. A novel approach for tuning the physicochemical, textural, and sensory characteristics of plant-based meat analogs with different levels of methylcellulose concentration;Bakhsh;Foods,2021
4. Plant-based animal product alternatives are healthier and more environmentally sustainable than animal products;Bryant;Future Foods,2022
5. Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogues prepared with the mechanical elongation method;Chiang;Food Structure,2021
Cited by 1 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Bitki Bazlı Gıdalar ve Güncel Gelişmeler;Journal of Apitherapy and Nature;2023-12-30
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3