Texture, flavor and digestibility improvement of high-moisture-extruded meat analogues by incorporating golden biomass of Auxenochlorella pyrenoidosa mutant through auto-controlled fermentation
Bailong Wang, Bin Liu, Yu Li, Xiaoquan Yang, Dong Wei
Topics & Concepts
FlavorBiomass (ecology)FermentationMoistureFood scienceMutantTexture (cosmology)BiologyEnvironmental scienceChemistryBiotechnologyAgronomyBiochemistryComputer scienceArtificial intelligenceGeneOrganic chemistryImage (mathematics)Meat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAlgal biology and biofuel production