Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate

This paper investigates the relationship between the molecular structure and thermally induced gel properties of duck myofibrillar protein isolate (DMPI) as influenced by the addition of pea protein isolate (PPI). The results showed that b* value of the gels increased; however, a* value decreased wi...

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Detalles Bibliográficos
Autores principales: Zhu, Xueshen, Zhang, Jiaxin, Liu, Shaohua, Gu, Ying, Yu, Xiaobo, Gao, Feng, Wang, Renlei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997435/
https://www.ncbi.nlm.nih.gov/pubmed/35407127
http://dx.doi.org/10.3390/foods11071040

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997435/
https://www.ncbi.nlm.nih.gov/pubmed/35407127
http://dx.doi.org/10.3390/foods11071040

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