Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein.

Chen, Huimin; Wu, Jiulin; Chen, Meizhen; Cai, Xixi; Chen, Xu; Wang, Shaoyun

Chen, Huimin; Wu, Jiulin; Chen, Meizhen; Cai, Xixi; Chen, Xu; Wang, Shaoyun.

Afiliação

Chen H; College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
Wu J; College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
Chen M; College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
Cai X; College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
Chen X; College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.
Wang S; College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China.

J Sci Food Agric ; 103(5): 2502-2511, 2023 Mar 30.

Article em En | MEDLINE | ID: mdl-36606415

Assuntos

Proteínas de Ervilha; Animais; Géis/química; Temperatura Alta; Proteínas de Peixes/química; Água/química

Palavras-chave

gel performance; microstructure; myofibrillar protein; pea protein; physicochemical property

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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Proteínas de Ervilha Tipo de estudo: Guideline Limite: Animals Idioma: En Revista: J Sci Food Agric Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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