Effect of Gluten Treated with Cold Plasma on Quality Properties of Chicken Gel
Gluten was treated by cold plasma with different powers (350~950 W), and then were added to chicken batter, which was used as raw material. The cooking loss, water holding capacity, texture, dynamic rheology, chemical forces, microstructure, water distribution and migration of chicken gel containing...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Chinês |
| Опубліковано: |
The editorial department of Science and Technology of Food Industry
2024-03-01
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| Серія: | Shipin gongye ke-ji |
| Предмети: | |
| Онлайн доступ: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050171 |
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