Investigating the effect of cross-linkers on the texture of plant-based meat via molecular docking and density functional theory

Food Hydrocolloids 2026

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Authors: J.-C. Huang, Baosong Wang, Qihao Wang, Qihao Wang, Qihao Wang, Binglin Li, Binglin Li, Wenlu Li, Yanbo Wang

DOI: 10.1016/j.foodhyd.2026.112621

Cited by: 2

References: 59

Fields of Study & Subjects

Meat and Animal Product Quality Animal Nutrition and Physiology Proteins in Food Systems

References 59