Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle Meat
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The increasing demand for protein-rich, plant-based foods has driven the development of meat analogs that closely mimic the texture and mouthfeel of animal meat. While plant-based fibrils and electrospun silk fibroin fibers have been explored for texture enhan... ...
