Role of degree of polymerization of cellulose in governing anisotropy and texture of high-moisture meat analogs

Food Science and Biotechnology 2026 Open access

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Authors: Hyun Woo Choi, H.S. Lee, Hyung Joo Kim, Jungwoo Hahn, Young Jin Choi

DOI: 10.1007/s10068-026-02102-2

Cited by: 0

References: 25

Fields of Study & Subjects

Proteins in Food Systems Advanced Cellulose Research Studies Food composition and properties

References 25