Research Progress on Plant-based Meat Texturization
To satisfy the consumers' nutritional protein needs and achieve sustainable development of food resources, plant-based meat was received extensive attention as an effective alternative to animal meat products. The main component of plant-based meat is plant-derived protein, which is mainly β-sh...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100216 |
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