Litcius/Paper detail

Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking

Zhi Cheng, Yue Qiu, Xuemei He, Ruizhi Yang, Liyan Zhao, Gaopeng Zhang, Jianyou Zhang, Yuting Ding, Fei Lyu

2025Food Research International7 citationsDOI

Topics & Concepts

Soy proteinGlutenFood scienceWheat glutenChemistryCysteinePlant proteinProlaminBiochemistryStorage proteinEnzymeGeneMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAgriculture Sustainability and Environmental Impact
Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking | Litcius