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Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan

The purpose of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by κ-carrageenan. The textural properties results showed that the stress at fracture of the composite gel with 0.4% κ-carrageenan had the highest value (91.33 g), which suggested that the 0...

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Detalles Bibliográficos
Autores principales:	Chen, Zhi, Luo, Cheng, Wang, Kangxu, Chen, Yinji, Zhuang, Xinbo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094032/ https://www.ncbi.nlm.nih.gov/pubmed/37048265 http://dx.doi.org/10.3390/foods12071444

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