Mulberry (Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds
Zhi-Ang Zhang, Xiao‐Meng Xun, Richard Ansah Herman, Zhanpeng Zhang, Cheng‐Hai Yan, Lu-Chan Gong, Jun Wang
Topics & Concepts
ChewinessLamellar structureChemistryTexture (cosmology)Disulfide bondChemical structureChemical compositionFiberRaw materialFood scienceMaterials scienceCrystallographyOrganic chemistryBiochemistryArtificial intelligenceComputer scienceImage (mathematics)Meat and Animal Product QualityAgriculture Sustainability and Environmental ImpactAnimal Nutrition and Physiology