Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release
S. Yang, Qianqian Zhang, Tong Zou, Baodong Zheng, Bee K. Tan, Yi Zhang, Hongliang Zeng, Hongliang Zeng
Topics & Concepts
CurdlanSoy proteinMyofibrilChemistryFood scienceSalt (chemistry)Mechanism (biology)SodiumChromatographyBiochemistryPolysaccharideOrganic chemistryEpistemologyPhilosophyMeat and Animal Product QualityMuscle metabolism and nutritionProteins in Food Systems