Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics
Ruisheng Jiang, Zhigang Xiao, Jinjie Huo, Haiguan Wang, Hang Li, Shuang Su, Yumin Duan, Yuzhe Gao
Topics & Concepts
BranHydrogen bondFood scienceChemistryDisulfide bondIntermolecular forceWater contentExtrusionHydrophobic effectRandom coilMaterials scienceProtein secondary structureMoleculeOrganic chemistryComposite materialBiochemistryEngineeringGeotechnical engineeringRaw materialMeat and Animal Product QualityFood composition and propertiesFood Quality and Safety Studies