Effects of rice bran content on plant-based simulated meat: From the aspects of apparent properties and structural characteristics.
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DOI: 10.1016/j.foodchem.2021.131842
Abstract: Rice Bran (RB) was added to soybean protein isolate (SPI) at 0%, 5%, 10%, 15% and 20% as addition to produce simulated meat by high moisture extrusion, and the apparent properties and structural characteristics of… read more here.
Keywords: rice bran; properties structural; apparent properties; structural characteristics ... See more keywords
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
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DOI: 10.3390/foods11213529
Abstract: 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… read more here.
Keywords: spectroscopy; simulated meat; plant based; based simulated ... See more keywords