Development of Novel Meat Analogue Based on the Microstructure Control of Soybean Proteins

Q4 Engineering

Japan Journal of Food Engineering Pub Date : 2022-03-15 DOI:10.11301/jsfe.22606

Takashi Kobayashi, Ratchanon Chantanuson, Nanami Okuyama, K. Nishibori, Mika Akagi, M. Hirotsuka, S. Nagamine, H. Takamura, Takayo Mannari-Sasagawa, K. Nakagawa

引用次数: 1

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基于大豆蛋白微结构调控的新型肉类类似物的研制

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering

CiteScore

0.50

自引率

0.00%

发文量

期刊介绍： The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.