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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| Hlavní autoři: | , , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2025-06-01
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| Edice: | Food Chemistry Advances |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2772753X25000668 |
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