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Effects of Drying Methods and Ash Contents on Heat-Induced Gelation of Porcine Plasma Protein Powder
Porcine blood plasma is a rich source of proteins with high nutritional and functional properties, which can be used as a food ingredient. The plasma is usually processed into powders in applications. In the present study, the effects of drying methods and ash contents on heat-induced gelation of pl...
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| Wydane w: | Foods |
|---|---|
| Główni autorzy: | , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI
2019
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6518045/ https://ncbi.nlm.nih.gov/pubmed/31027229 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8040140 |
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