Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties
Yu Wang, Jing-jing Yuan, Ke Li, Jiale Wang, Jun-guang Li, Bo Chen, Yanhong Bai
Topics & Concepts
ChewinessEmulsionFood scienceChemistryPhosphatePea proteinChitosanDestabilisationBiochemistryPsychologySocial psychologyMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides