Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form
Hongbo Mi, Nan‐Wei Su, Shangyun Liang, Jianrong Li, Jingxin Chen, Xuepeng Li
Topics & Concepts
AmyloseEmulsionStarchAmylopectinChemistrySolubilityChromatographyModified starchFood scienceChemical engineeringOrganic chemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityFood composition and properties