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...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Chinês |
| Хэвлэсэн: |
The editorial department of Science and Technology of Food Industry
2024-08-01
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| Цуврал: | Shipin gongye ke-ji |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100237 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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