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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society of Animal Sciences and Technology
2021
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| Materias: | |
| 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 |