SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels
Rikuan Yu, Meixia Zheng, Fuzhen Zhou, Guohua Hou, Zhongai Zou, Song Miao, Longtao Zhang, Baodong Zheng
Topics & Concepts
Salt (chemistry)ChemistrySensory systemPhase (matter)ChromatographyChemical engineeringFood scienceOrganic chemistryBiologyEngineeringNeuroscienceProteins in Food SystemsMeat and Animal Product QualityPolysaccharides Composition and Applications