Meat is a non-vegetarian food and is considered as a good source of quality nutrients.
Though meat protein provide the required content of good quality protein for the body, they …

Replacement of meat in meat-reduced analogue products is difficult because of the
functional properties of meat. The effect of binding agents (gum Arabic and soy protein …

In this work, Flammulina velutipes was used as a novel protein and fibrous structure source
to prepare animal-free patties, and transglutaminase (TGase) was added to improve their …

In the present work, Cordyceps militaris fruiting body was used as protein and natural fibrous
structure source to prepare animal free patty. The effects of beating process on the structural …

摘要高水分挤压制备植物基肉制品过程中蛋白质, 碳水化合物, 脂质等生物大分子及分子间相互
作用是形成产品外观, 质构, 风味, 口感等品质的分子基础, 然而, 目前高水分挤压过程中生物大 …