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Abstract The effects of resistant corn starch (RCS) (0.1–0.6% w/w) on the water-holding capacity (WHC) and gel strength of chicken breast myosin were investigated. The results showed that RCS could… Click to show full abstract
Abstract The effects of resistant corn starch (RCS) (0.1–0.6% w/w) on the water-holding capacity (WHC) and gel strength of chicken breast myosin were investigated. The results showed that RCS could successively increase the WHC and gel strength of myosin-RCS gels (P
Keywords:
myosin;
corn starch;
resistant corn;
breast myosin;
chicken breast
Journal Title: Food Hydrocolloids
Year Published: 2019
Link to full text (if available)
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Journal Title: Food Hydrocolloids
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!