Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity
Chunhui Dong, Jing Zhao, Li Wang, Xiaowen Wang, Jiang Jiang, Junlong Bi
Topics & Concepts
MyofibrilEmulsionPea proteinDiglycerideTriglycerideSalt (chemistry)ChemistryProtein isolatePolarity (international relations)Chemical engineeringFood scienceChromatographyBiochemistryFatty acidOrganic chemistryCholesterolEngineeringCellProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition