Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters
Author:
Affiliation:
1. School of Food Science Henan Institute of Science and Technology Xinxiang 453003 PR China
2. Food Technologies Faculty of Sumy National Agrarian University Sumy Ukraine
Funder
Natural Science Foundation of Henan Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15353
Reference38 articles.
1. Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut
2. Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate
3. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment – a low-field NMR study
4. Water Distribution and Microstructure in Enhanced Pork
5. Safety and efficacy of salt substitution with a low sodium-potassium enriched dietary salt in patients with heart failure with reduced ejection fraction: A pilot study
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