Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles

por Yu, Pengjuan, Yan, Jiayan, Kong, Lingru, Yu, Juan, Zhao, Xinxin, Peng, Xinyan
Publicado 2023

Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

por Liu, Chunyun, Kong, Lingru, Yu, Pengjuan, Wen, Rongxin, Yu, Xiaobo, Xu, Xinglian, Peng, Xinyan
Publicado 2022