Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

The changes in texture and rheological characteristics, water holding capacity, and microstructure of pork myofibrillar protein with high-pressure homogenization-modified (0–150 MPa) soy 11S globulin were studied. The cooking yield, whiteness values, texture properties, shear stress, initial apparen...

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Detalles Bibliográficos
Autores principales: Ge, Qingfeng, Wu, Yuehao, Yuan, Na, Jia, Zhaoyang, Liu, Rui, Lu, Fei, Ma, Hanjun, Kang, Zhuangli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956129/
https://www.ncbi.nlm.nih.gov/pubmed/36832887
http://dx.doi.org/10.3390/foods12040810

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956129/
https://www.ncbi.nlm.nih.gov/pubmed/36832887
http://dx.doi.org/10.3390/foods12040810

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