Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

Documents similaires

• Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism
  par: Huiyun Zhang, et autres
  Publié: (2024)
• Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef‐pork‐chicken complex myofibrillar proteins
  par: Yajun Zhou, et autres
  Publié: (2024)
• Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
  par: Nan Li, et autres
  Publié: (2025)
• Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties
  par: Yajun Zhou, et autres
  Publié: (2024)
• Influence of reheating methods on the quality, protein oxidation, and aggregation of sturgeon–silver carp composite myofibrillar protein gel
  par: Qixing Jiang, et autres
  Publié: (2026)