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Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein

Yunqing Nie, Youling L. Xiong, Jiang Jiang

2025Food Hydrocolloids18 citationsDOI

Topics & Concepts

Food scienceTexture (cosmology)MicrostructureDigestion (alchemy)ChemistryProcessed meatChromatographyComputer scienceCrystallographyImage (mathematics)Artificial intelligenceMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems
Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein | Litcius