Starch as a key regulator: Deciphering the role of amylose and amylopectin in high-moisture extrusion meat analogue based on a novel bacterial protein

Food Hydrocolloids 2026

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Authors: Tao Ding, Hao Wang, Shifeng Ma, Xuening Wang, Minrui Lu, Xiaofang Liang, Jie Wang, Jie Yang, Min Xue

DOI: 10.1016/j.foodhyd.2026.112826

Cited by: 1

References: 49

Fields of Study & Subjects

Meat and Animal Product Quality Food composition and properties Animal Nutrition and Physiology

References 49