Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure
Author:
Affiliation:
1. Institute of Science and Technology Xinxiang China
2. Sumy National Agrarian University Sumy Ukraine
Funder
China Postdoctoral Science Foundation
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13343
Reference39 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. The mechanism of high pressure-induced gels of rabbit myosin
4. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods
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