High hydrostatic pressure and soybean protein addition to beef patties: Effects on the formation of mixed aggregates and technological parameters
Agustín Bernasconi, Natalia Szerman, Sergio Ramón Vaudagna, Francisco Speroni
Topics & Concepts
ChemistryFood scienceSoy proteinHydrostatic pressureMyofibrilDenaturation (fissile materials)SarcoplasmBiochemistryNuclear chemistryEndoplasmic reticulumThermodynamicsPhysicsMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes