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Effects of nori powder on physicochemical and structural properties of high-moisture meat analogue

Jingwen Ren Yiting Guo Xueqing Zhu Zehua Huang Qiong Luo Hongzhou An

粮油科技（英文）2026，Vol.9Issue(1)：53-61,9.

粮油科技（英文）2026，Vol.9Issue(1)：53-61,9.DOI:10.1016/j.gaost.2025.09.002

Effects of nori powder on physicochemical and structural properties of high-moisture meat analogue

Jingwen Ren ¹Yiting Guo ²Xueqing Zhu ²Zehua Huang ¹Qiong Luo ²Hongzhou An³

作者信息

1. College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China
2. National Engineering Research Center for Wheat and Corn Further Processing,Zhengzhou 450001,China
3. College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China||National Engineering Research Center for Wheat and Corn Further Processing,Zhengzhou 450001,China
折叠

摘要

关键词

High-moisture meat analogue/Structural properties/Macro-molecular interaction/Nori powder

Key words

High-moisture meat analogue/Structural properties/Macro-molecular interaction/Nori powder

引用本文复制引用

Jingwen Ren,Yiting Guo,Xueqing Zhu,Zehua Huang,Qiong Luo,Hongzhou An..Effects of nori powder on physicochemical and structural properties of high-moisture meat analogue[J].粮油科技（英文）,2026,9(1):53-61,9.

基金项目

This research was funded by The Science Foundation of Henan University of Technology(2021BS038) （2021BS038）

The Open Project Program of National Engineering Re-search Center of Wheat and Corn Further Processing(NL2022014) （NL2022014）

Henan Province Science and Technology R&D Program Joint Fund(Application Research and De-velopment Category)(242103810082). （Application Research and De-velopment Category）

粮油科技（英文）

ISSN：2096-4501

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