Effects of nori powder on physicochemical and structural properties of high-moisture meat analogueOA
Effects of nori powder on physicochemical and structural properties of high-moisture meat analogue
Jingwen Ren;Yiting Guo;Xueqing Zhu;Zehua Huang;Qiong Luo;Hongzhou An
College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,ChinaNational Engineering Research Center for Wheat and Corn Further Processing,Zhengzhou 450001,ChinaNational Engineering Research Center for Wheat and Corn Further Processing,Zhengzhou 450001,ChinaCollege of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,ChinaNational Engineering Research Center for Wheat and Corn Further Processing,Zhengzhou 450001,ChinaCollege of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China||National Engineering Research Center for Wheat and Corn Further Processing,Zhengzhou 450001,China
High-moisture meat analogueStructural propertiesMacro-molecular interactionNori powder
High-moisture meat analogueStructural propertiesMacro-molecular interactionNori powder
《粮油科技（英文）》 2026 (1)
53-61,9
This research was funded by The Science Foundation of Henan University of Technology(2021BS038)The Open Project Program of National Engineering Re-search Center of Wheat and Corn Further Processing(NL2022014)Henan Province Science and Technology R&D Program Joint Fund(Application Research and De-velopment Category)(242103810082).
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