Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2024-08-26 DOI:10.1016/j.fbio.2024.104984

Jingjing Zhu, Yanyun Zhu, Jianchu Chen

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乳酸菌辅助 Monascus 发酵质构大豆蛋白：植物性肉类着色及其理化性质的动态变化

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	Rice starch	9%
上海源叶	Maltose standard products

来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

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