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Effects of Combining High Pressure Processing Treatments and Konjac Glucomannan and Sodium Caseinate on Gel Properties of Myosin Protein

Effects of two high pressure processing treatments and various levels of konjac glucomannan (KGM) and sodium caseinate (SC) on texture properties, water-holding capacity, and ultra-structure of gels of rabbit myosin protein were investigated. The two high pressure processing treatments were as follo...

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Detalles Bibliográficos
Autores principales:	Cao, Yingying, Zhao, Lila, Li, Huaiyu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955233/ https://www.ncbi.nlm.nih.gov/pubmed/36832766 http://dx.doi.org/10.3390/foods12040691

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