Código QR (código de barras bidimensional)

Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite

To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in this study. For the purpose of evaluating the ef...

Fuld beskrivelse

Na minha lista:
Principais autores: Shaohua MENG, Jiansheng ZHAO, Pengpeng LI, Peng DENG, Jie CHEN, Maomao ZENG
Format: Artigo
Sprog:Chinês
Udgivet: The editorial department of Science and Technology of Food Industry 2024-08-01
Serier:Shipin gongye ke-ji
Fag:
konjac gum
soy protein isolate
myofibrillar protein
gel properties
salt concentration
Online adgang:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100237
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker