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Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties

Bijie Wang, Hongyun Lu, Hanghang Lou, Dev Raj Acharya, Ying Shi, Qihe Chen

2024Food Hydrocolloids34 citationsDOI

Topics & Concepts

Texture (cosmology)ChemistryWater holding capacityCharacterization (materials science)Composite numberFood scienceStarchChemical engineeringBiochemistryMaterials scienceNanotechnologyComputer scienceComposite materialImage (mathematics)EngineeringArtificial intelligenceMeat and Animal Product QualityFood composition and propertiesProteins in Food Systems
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties | Litcius