Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking
Zhi Cheng(Zhejiang Marine Fisheries Research Institute), Fei Lyu(Zhejiang University of Technology), Liyan Zhao(Nanjing Agricultural University), Xuemei He(Affiliated Hospital of Southwest Medical University), Gaopeng Zhang(Zhejiang University of Technology), Jianyou Zhang(Zhejiang University of Technology), Yue Qiu(Zhejiang University of Technology), Yuting Ding(Zhejiang University of Technology)
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