Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein

This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacity (WHC), rheological properties, and microstructure were eval...

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Detalles Bibliográficos
Autores principales: Zhu, Chenyan, Wang, Shouwei, Bai, Yanhong, Zhang, Shunliang, Zhang, Xin, Wu, Qianrong, He, Xiangli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955361/
https://www.ncbi.nlm.nih.gov/pubmed/36832816
http://dx.doi.org/10.3390/foods12040741

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955361/
https://www.ncbi.nlm.nih.gov/pubmed/36832816
http://dx.doi.org/10.3390/foods12040741

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