Recent advances in plant protein-based seafood analogs: Texturization mechanisms, hierarchical structural characteristics, flavor engineering, and nutritional functionality
Fuente:
Trends in Food Science & Technology
Publication date: January 2027Source: Trends in Food Science & Technology, Volume 179, Part AAuthor(s): Shahzad Farooq, Usman Ali, Teng Li, Tin Nyawe Nyawe Hlaing, Hui Zhang