The Impacts of Different Pea Protein Isolate Levels on Functional, Instrumental and Textural Quality Parameters of Duck Meat Batters

This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, <i>w</i>/<i>w</i>) to prepare DMB. The color,...

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Principais autores:	Xueshen Zhu, Beibei Tan, Ke Li, Shaohua Liu, Ying Gu, Tianlan Xia, Yun Bai, Peng Wang, Renlei Wang
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2022-05-01
Series:	Foods
Assuntos:	duck meat batters pea protein isolate textural quality gel-forming ability
Acceso en liña:	https://www.mdpi.com/2304-8158/11/11/1620
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