Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications
Yu Wang, Jing-jing Yuan, Ke Li, Xing Chen, Yuntao Wang, Yanhong Bai
Topics & Concepts
ChewinessFood scienceChemistryPhosphateEmulsionResidue (chemistry)Dynamic mechanical analysisBiochemistryOrganic chemistryPolymerMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides