Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics
Plant and animal protein complex systems are increasingly utilized in the food industry, but thermal processing effects on their quality still require investigation. Therefore, this study investigated the effect of cooking (Kanto cooking model, 85 °C, 0–12 h) on the quality of chickpea surimi compos...
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| Glavni autori: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2025-07-01
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| Serija: | Food Chemistry: X |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S2590157525006030 |
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