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Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels

The effect of adding various amounts of Lycium barbarum polysaccharides (LBP) (0–2.5 % (w/w) in increments of 0.5 % (w/w)) on a myofibrillar protein (MP) gel was investigated. The addition of LBP improved the whiteness, water-holding capacity, gel strength, rheological properties, microstructure, vi...

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Auteurs principaux: Ziyuan Zhang, Jia Miao, Lin Wang, Jiaqi Tian, Jiayu Xu, Sitong Liu, Qian Liu, Baohua Kong, Juyang Zhao, Fangda Sun
Format: Artigo
Langue:Inglês
Publié: Elsevier 2025-06-01
Collection:Food Chemistry Advances
Sujets:
Lycium barbarum polysaccharides
Myofibrillar proteins
Structural property
Gel
Accès en ligne:http://www.sciencedirect.com/science/article/pii/S2772753X25000668
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