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期刊名称

  • food bioscience(1)
  • lwt-food science and technology(1)

关键词

  • meat analog; epigallocatechin-3-gallate; emulsion; quality characteristic(1)
  • plant-based patties; acylglycerol; volatile flavor; digestion behavior(1)

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  • Chen, Ying AND Zhang, Lin AND Wang, Weifei(0)

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  • guangdong acad agr sci, sericultural & agrifood res inst, guangzhou 510610, peoples r china(2)
  • xihua univ, sch food & bioengn, chengdu 610039, peoples r china(2)

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  • 2025(2)
科研产出
资源类型: 外文期刊
作者:Chen, Ying(精确检索)
作者:Zhang, Lin(精确检索)
作者:Wang, Weifei(精确检索)
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共2条记录
1Volatile flavor and digestion behavior of peanut protein-based patties: Role of lipid type and oil phase incorporation method

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机构：

来源：FOOD BIOSCIENCE

关键词： Plant-based patties; Acylglycerol; Volatile flavor; Digestion behavior

年份：2025

2Soy protein isolate-epigallocatechin-3-gallate non-covalent complex stabilized emulsion: Application as a fat phase in plant-based patty

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机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Meat analog; Epigallocatechin-3-gallate; Emulsion; Quality characteristic

年份：2025

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