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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

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