Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat

Rita Chuang, Arin Naidu, Josephine Galipon

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DOI: 10.1111/jtxs.70001
Published: 2025-01-06
Container: Journal of Texture Studies
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/jtxs.70001,
  title = {Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat},
  author = {Rita Chuang and Arin Naidu and Josephine Galipon},
  year = {2025},
  journal = {Journal of Texture Studies},
  doi = {10.1111/jtxs.70001},
  url = {https://doi.org/10.1111/jtxs.70001}
}

RIS

TY  - JOUR
TI  - Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat
AU  - Rita Chuang
AU  - Arin Naidu
AU  - Josephine Galipon
PY  - 2025
JO  - Journal of Texture Studies
DO  - 10.1111/jtxs.70001
UR  - https://doi.org/10.1111/jtxs.70001
ER  -

APA

Chuang, R., Naidu, A., & Galipon, J. (2025). Enhancing Meat Analog Texture Using Wet‐Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole‐Muscle Meat. Journal of Texture Studies. https://doi.org/10.1111/jtxs.70001

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crossref · retrieved 2026-09-26T04:35:01.531Z