Xu, H.; Liu, D.; Du, W.; Hu, K.; Sun, J.; Xia, Z.; Yang, Z.; Yin, Y.; Zhu, J.
Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness. Foods 2026, 15, 1503.
https://doi.org/10.3390/foods15091503
AMA Style
Xu H, Liu D, Du W, Hu K, Sun J, Xia Z, Yang Z, Yin Y, Zhu J.
Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness. Foods. 2026; 15(9):1503.
https://doi.org/10.3390/foods15091503
Chicago/Turabian Style
Xu, Hao, Dongqin Liu, Weihua Du, Ke Hu, Jing Sun, Zhitong Xia, Zhengfei Yang, Yongqi Yin, and Jiangyu Zhu.
2026. "Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness" Foods 15, no. 9: 1503.
https://doi.org/10.3390/foods15091503
APA Style
Xu, H., Liu, D., Du, W., Hu, K., Sun, J., Xia, Z., Yang, Z., Yin, Y., & Zhu, J.
(2026). Textural Optimization of Plant-Based Patties with Textured Fibrous Soy Protein and Konjac Glucomannan: A Response Surface Methodology Approach Targeting Springiness. Foods, 15(9), 1503.
https://doi.org/10.3390/foods15091503
