Enhancement of surimi gel quality using textured proteins from different plant sources: Product characteristics and in vitro digestion paradigm
Yingning Yao, Zhixiong Lin, Yi Zhang, Baodong Zheng, Hongliang Zeng
Topics & Concepts
Food scienceDigestion (alchemy)In vitroQuality (philosophy)ChemistryProduct (mathematics)Plant proteinBiochemistryBiotechnologyBiochemical engineeringBiological systemChromatographyBiologyMathematicsEngineeringPhysicsQuantum mechanicsGeometryProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides