Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein-Reference-Cited by-同舟云学术

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

Published:2024-05 Issue: Volume:150 Page:109717
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Huang Caiyan,Blecker Christophe,Wei Xiangru,Xie Xinru,Li Shaobo,Chen Li,Zhang Dequan

Publisher

Elsevier BV

Reference53 articles.

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4. Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods;Cao;Meat Science,2021

5. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloids,2022

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