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Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels
A series of food grade particles were characterized for their potential as fillers in myofibrillar gels. The fillers were separated into (i) hydrophilic, insoluble, crystalline particles and (ii) starch granules. The particles used were microcrystalline cellulose, oat fiber and walnut shell flour, a...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599672/ https://www.ncbi.nlm.nih.gov/pubmed/28912434 http://dx.doi.org/10.1038/s41598-017-11711-1 |