Effects of adding other protein products on textural properties of soy protein concentrate‐based meat analogs
Author:
Affiliation:
1. College of Food Science, Northeast Agricultural University Harbin China
Funder
National Basic Research Program of China
Young Scientists Fund
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12721
Reference63 articles.
1. Optimising the use of proteins from rich meat co-products and non-meat alternatives: Nutritional, technological and allergenicity challenges
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4. Microstructural changes in zein proteins during extrusion
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