Effect of glycation on soy protein isolate and its application as a fat substitute in plant-based meat patties

Food Chemistry 2026

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Authors: Guangyao Yuan, Jialong Shen, Gaoge Meng, Wenming Cui, Xiaopeng Wang, Qiuhui Zhang

DOI: 10.1016/j.foodchem.2026.149998

Cited by: 1

References: 28

Fields of Study & Subjects

Advanced Glycation End Products research Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides

References 28