Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs
Yanhui Li, Jinying Guo, Yingying Wang, Fan Zhang, Shuxing Chen, Yuxi Hu, Mingyi Zhou
Topics & Concepts
ChemistryFood scienceGuar gumHydrogen bondXanthan gumSyneresisSalt (chemistry)Denaturation (fissile materials)Water holding capacityPolysaccharideBiochemistryOrganic chemistryNuclear chemistryRheologyMaterials scienceMoleculeComposite materialProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality