Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

A novel syngas protein as alternative in high moisture meat analogue

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: December 2026

Source: Journal of Food Engineering, Volume 419

Author(s): Tao Ding, Hao Wang, Shifeng Ma, Minrui Lu, Jie Wang, Min Xue

Publication date: December 2026Source: Journal of Food Engineering, Volume 419Author(s): Tao Ding, Hao Wang, Shifeng Ma, Minrui Lu, Jie Wang, Min Xue Read More

Related posts:

Default ThumbnailStarch as a key regulator: Deciphering the role of amylose and amylopectin in high-moisture extrusion meat analogue based on a novel bacterial protein Default ThumbnailMultiscale elucidation of ergothioneine-soy protein interactions: From molecular docking and binding thermodynamics to conformational rearrangement and functional augmentation Default ThumbnailFrom syngas to food – high-moisture extrusion of Clostridium autoethanogenum protein into fibrous meat analogues Default ThumbnailStrain-rate dependent dynamic damage behavior of strawberries: Characterization and quantification Default ThumbnailImproving radio frequency heating uniformity using polypropylene frame Default ThumbnailA federated learning-based Aflatoxin M1 prediction model under a data enhancement strategy
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    📢 Aviso importante: Esta biblioteca es un recurso independiente y de acceso abierto. No es propiedad del UT de Oriental y no cuenta con financiamiento de dicha entidad.