Effects of composite cross-linked enzyme plus polysaccharide treatment on the textural and flavor quality of high-moisture extruded plant-based meat analogues
Fuente:
Food Research International
Publication date: 1 June 2026Source: Food Research International, Volume 233, Part 2Author(s): Xiangquan Zeng, Mengxuan Liu, Sirong Liu, Yingyan Li, Haihang Li, Meiting Zhao, Jiaxin Mi, Songsong Zhao, He Li, Jian Li