In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing-Reference-Cited by-同舟云学术

In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing

Published:2019-06 Issue: Volume:54 Page:152-161
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Baugreet Sephora,Gomez Carolina,Auty Mark A.E.,Kerry Joseph P.,Hamill Ruth M.,Brodkorb André^ORCID

Funder

Department of Agriculture, Food and the Marine

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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3. Physicochemical characteristics of protein-enriched beef steaks restructured with phosphates, transglutaminase and elasticised packaged forming;Baugreet;Journal of Food Quality,2018

4. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

5. Microbial transglutaminase and caseinate as cold set binders: Influence of meat species and chilling storage;Carballo;LWT-Food Science and Technology,2006

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