Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein

In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with t...

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Detalles Bibliográficos
Autores principales: Zhao, Dianbo, Yan, Shuliang, Liu, Jialei, Jiang, Xi, Li, Junguang, Wang, Yuntao, Zhao, Jiansheng, Bai, Yanhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340496/
https://www.ncbi.nlm.nih.gov/pubmed/37444335
http://dx.doi.org/10.3390/foods12132597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340496/
https://www.ncbi.nlm.nih.gov/pubmed/37444335
http://dx.doi.org/10.3390/foods12132597

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