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)
2024 · Food Chemistry X · 15 citations
https://doi.org/10.1016/j.fochx.2024.101962
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Jiayu Zhang
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Jiayu Zhang is an academic researcher from Inner Mongolia Agricultural University. The author has contributed to research in topics: Proteins in Food Systems & Food composition and properties & Protein Hydrolysis and Bioactive Peptides. The author has an h-index of 6, co-authored 11 publications.
ORCID: 0000-0001-7201-8347Papers by this author
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