:

Bushra Safdar1, Shuqi Liu2, Jinnuo Cao3

  • 1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China.

Food chemistry
|July 18, 2024
PubMed
概括

这项研究探讨了创造现实的植物结合组织 (PBCT),以改善肉类替代品. 通过了解动物连接组织 (ACT),研究人员旨在增强水凝的特性,以改善植物性食品的质地和感官体验.