The interplay of muscle and pea proteins in low-salt gels: An insight into in situ structure formation in hybrid meat alternatives
Yunqing Nie, Youling L. Xiong, Jiang Jiang
Topics & Concepts
In situSalt (chemistry)ChemistryMuscle proteinPea proteinFood scienceBiochemistryBiophysicsBiologyAnatomyOrganic chemistrySkeletal muscleMeat and Animal Product QualityProteins in Food SystemsFood Chemistry and Fat Analysis