Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing
Yanping Li, Zhuangli Kang, Valerii Sukmanov, Hanjun Ma
Topics & Concepts
ChewinessMyofibrilChemistrySoy proteinFood scienceRheologyPascalizationWater holding capacityWater retentionSalt (chemistry)ChromatographyHigh pressureBiochemistryMaterials scienceOrganic chemistryComposite materialSoil waterSoil scienceEngineering physicsEnvironmental scienceEngineeringMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes