Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions
Yu Wang, Ning Liu, Ke Li, Bo Chen, Jiale Wang, Jun-guang Li, Yanhong Bai
Topics & Concepts
RheologySubstitution (logic)Food sciencePhosphateChemistryMaterials scienceBiochemistryComposite materialComputer scienceProgramming languageMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides