Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein.
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DOI: 10.1002/jsfa.12430
Abstract: BACKGROUND Surimi products occupy a large market in the food industry, among which the gel performance is an important index to evaluate surimi products, so it is of great significance and practical value to find… read more here.
Keywords: structure; performance; surimi products; gel performance ... See more keywords