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(Fujian Medical University), Xuemei He(Zhejiang Chinese Medical University), Gaopeng Zhang(Zhejiang Marine Fisheries Research Institute), Jianyou Zhang(Zhejiang University of Technology), Yue Qiu(Zhejiang University of Technology), Yuting Ding(Zhejiang University of Technology)
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