Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins.
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DOI: 10.1016/j.foodchem.2020.128690
Abstract: The effects of different particle sizes (90-µm and 200-µm) and contents (1.5% and 3%) of water-insoluble dietary fibers (IDF) on the gelation properties of duck myofibrillar protein (MP) were explored. The results showed that the… read more here.
Keywords: idf; water; properties duck; water insoluble ... See more keywords