Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter

This study was conducted to determine the effects of addition of porcine blood plasma (PBP) to the emulsified pork batter as a substitute for the soy protein isolate (SPI) or sodium caseinate (SC) on the emulsion stability and physicochemical and textural properties of the emulsified pork batter. A...

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Detalles Bibliográficos
Autores principales: Jin, Sangkeun, Choi, Jungseok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882847/
https://www.ncbi.nlm.nih.gov/pubmed/33987594
http://dx.doi.org/10.5187/jast.2021.e19

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882847/
https://www.ncbi.nlm.nih.gov/pubmed/33987594
http://dx.doi.org/10.5187/jast.2021.e19

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