Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate.
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DOI: 10.1016/j.foodchem.2021.129873
Abstract: This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300-days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The… read more here.
Keywords: effects structure; properties myofibrillar; structure gel; gel properties ... See more keywords
Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin.
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DOI: 10.1016/j.foodchem.2021.131136
Abstract: The effect of flaxseed gum (FG) on the weakened gelling properties of myofibrillar proteins (MP) induced by catechin was investigated. Different levels of FG and catechin were incorporated into MP and the chemical changes of… read more here.
Keywords: gelling properties; weakened gelling; gum weakened; properties myofibrillar ... See more keywords