Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate

Home Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate

Microstructural and textural characteristics of blend gels and high-moisture meat analogs of soy protein isolate and faba bean protein concentrate

저자

Hyun Woo Choi, Jungwoo Hahn, Hyun-Seok Kim, Young Jin Choi

저널 정보

Food Chemistry

출간연도

2025

링크