Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
A. Javier Borderías, Clara A. Tovar, Fátima Domínguez-Timón, M.T. Dı́az, Mercedes M. Pedrosa, Helena M. Moreno
Topics & Concepts
ChemistryMyofibrilDynamic mechanical analysisViscoelasticityChromatographyPea proteinChemical engineeringFood scienceBiochemistryPolymerOrganic chemistryMaterials scienceComposite materialEngineeringMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides