Effects of Psyllium Husk Powder on Gel Properties and Protein Structure of Chicken Myofibrillar Protein
This experiment was conducted to study the effects of various amounts of psyllium husk powder (PHP) on the gel properties and protein structure of the myofibrillar protein-PHP (MP-PHP) composite gel system. The PHP at 0%, 0.5%, 1%, 1.5% and 2% concentrations was added to MP diluted to 40 mg/mL to fo...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2023-09-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110120 |
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