Investigation of the Effect of Rice Bran Content on the Antioxidant Capacity and Related Molecular Conformations of Plant-Based Simulated Meat Based on Raman Spectroscopy

At present, plant-based simulated meat is attracting more and more attention as a meat substitute. This study discusses the possibility of partial substitution of rice bran (RB) for soybean protein isolate (SPI) in preparing plant-based simulated meat. RB was added to SPI at 0%, 5%, 10%, 15%, and 20...

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Detalles Bibliográficos
Autores principales: Li, Yanran, Jiang, Ruisheng, Gao, Yuzhe, Duan, Yumin, Zhang, Yifan, Zhu, Minpeng, Xiao, Zhigang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657750/
https://www.ncbi.nlm.nih.gov/pubmed/36360142
http://dx.doi.org/10.3390/foods11213529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657750/
https://www.ncbi.nlm.nih.gov/pubmed/36360142
http://dx.doi.org/10.3390/foods11213529

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