Effects of Drying Methods and Ash Contents on Heat-Induced Gelation of Porcine Plasma Protein Powder

Porcine blood plasma is a rich source of proteins with high nutritional and functional properties, which can be used as a food ingredient. The plasma is usually processed into powders in applications. In the present study, the effects of drying methods and ash contents on heat-induced gelation of pl...

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Detalles Bibliográficos
Autores principales: Hou, Chengli, Wang, Wenting, Song, Xuan, Wu, Liguo, Zhang, Dequan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518045/
https://www.ncbi.nlm.nih.gov/pubmed/31027229
http://dx.doi.org/10.3390/foods8040140

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518045/
https://www.ncbi.nlm.nih.gov/pubmed/31027229
http://dx.doi.org/10.3390/foods8040140

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