Effect of recombinant buckwheat trypsin inhibitor on gel properties of chicken meat emulsion
Author:
Affiliation:
1. School of Life Science Shanxi University No. 92, Wucheng Road Taiyuan 030006 China
2. Shanxi Bethune Hospital, Shanxi Academy of Medical Sciences Third Hospital of Shanxi Medical University, Tongji Shanxi Hospital Shanxi Taiyuan030032China
Funder
National Natural Science Foundation of China
Shanxi Scholarship Council of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16235
Reference33 articles.
1. Complete amino acid sequence of the protease inhibitor from buckwheat seeds
2. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)
3. Different additives to enhance the gelation of surimi gel with reduced sodium content
4. Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees
5. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate
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