Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-08-26 DOI:10.1016/j.fbio.2024.104984

Jingjing Zhu, Yanyun Zhu, Jianchu Chen

引用次数: 0

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乳酸菌辅助 Monascus 发酵质构大豆蛋白：植物性肉类着色及其理化性质的动态变化

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	Rice starch
上海源叶	Maltose standard products