Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2019.108723
Abstract: This study investigated the role of lard-based diacylglycerol (DG) on the rheological and physicochemical properties of pork myofibrillar protein (MP) gels at different NaCl concentrations. Incorporated unpurified diacylglycerol (UDG) or purified diacylglycerol (PDG) and increased… read more here.
Keywords: lard based; based diacylglycerol; physicochemical properties; diacylglycerol ... See more keywords