Cell-cultured pork biomass as an emerging food ingredient: Physicochemical properties and heat-induced structuring under low-salt conditions
Fuente:
Food Research International
Publication date: 1 December 2026Source: Food Research International, Volume 245, Part 4Author(s): Yidi Yang, Yating Liu, Zongyun Yang, Xin Chen, Yating Xiong, Zhen Li, Guanghong Zhou, Shijie Ding, Xue Zhao, Kaiwen Guan, Peng Wang