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    Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG)

    Improve the fiber structure and texture properties of plant-based meat analogues by adjusting the ratio of soy protein isolate (SPI) to wheat gluten (WG) by Lianzhou Jiang, Hongyang Zhang, Jiayu Zhang, Sibo Liu, Yachao Tian, Tianfu Cheng, Zengwang Guo, Zhongjiang Wang

    Published 2024-12-01
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