Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

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Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

Three commonly used plant proteins, soy isolate protein (SPI), wheat gluten (WG) and pea protein (PP), were incorporated into surimi gels, and their effects on myofibrillar protein gelation and resultant surimi gel properties have been investigated. Results revealed that addition of any of these pla...

書誌詳細
出版年:	LWT
第一著者:	2-s2.0-85190070143
フォーマット:	論文
言語:	English
出版事項:	Academic Press 2024
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85190070143&doi=10.1016%2fj.lwt.2024.116045&partnerID=40&md5=4f0ca5353793395f2af9bac807c28e65

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