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Effects of composite cross-linked enzyme plus polysaccharide treatment on the textural and flavor quality of high-moisture extruded plant-based meat analogues

Xiangquan Zeng; Mengxuan Liu; Sirong Liu; Yingyan Li; Haihang Li; Meiting Zhao; Jiaxin Mi; Songsong Zhao; He Li; Jian Li
Food Research International · Vol. 233 · pp. 118983 · 2026
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Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-06-01
Publication Year2026
Volume233
Pages118983
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.118983
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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