Effect of Oudemansiella raphanipies Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter

The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of Oudemansiella raphanipies powder (ORP) to lower-fat pork batter on its physicochemical, textural and rheological properties, water distribution and protein conformation were evaluated. The results showed that the addition of...

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Detalles Bibliográficos
Autores principales: Zhao, Yingying, Wang, Yanqiu, Li, Ke, Mazurenko, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455643/
https://www.ncbi.nlm.nih.gov/pubmed/36076809
http://dx.doi.org/10.3390/foods11172623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455643/
https://www.ncbi.nlm.nih.gov/pubmed/36076809
http://dx.doi.org/10.3390/foods11172623

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