Developing plant‐based meat analogues using red yeast rice powder: color stability, structural reinforcement, and antioxidant enhancement
- DOI
- 10.1002/jsfa.71030
- Published
- 2026-09-04
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71030,
title = {Developing plant‐based meat analogues using red yeast rice powder: color stability, structural reinforcement, and antioxidant enhancement},
author = {Chaofan Gao and Jiafei Yang and Huihui Dai and Rui Lai and Yiting Guo and Xueqing Zhu and Hongzhou An},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.71030},
url = {https://doi.org/10.1002/jsfa.71030}
}RIS
TY - JOUR TI - Developing plant‐based meat analogues using red yeast rice powder: color stability, structural reinforcement, and antioxidant enhancement AU - Chaofan Gao AU - Jiafei Yang AU - Huihui Dai AU - Rui Lai AU - Yiting Guo AU - Xueqing Zhu AU - Hongzhou An PY - 2026 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.71030 UR - https://doi.org/10.1002/jsfa.71030 ER -
APA
Gao, C., Yang, J., Dai, H., Lai, R., Guo, Y., Zhu, X., & An, H. (2026). Developing plant‐based meat analogues using red yeast rice powder: color stability, structural reinforcement, and antioxidant enhancement. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.71030
Source records
- crossref · retrieved 2026-09-24T22:27:24.668Z