Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

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Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

Three commonly used plant proteins, soy isolate protein (SPI), wheat gluten (WG) and pea protein (PP), were incorporated into surimi gels, and their effects on myofibrillar protein gelation and resultant surimi gel properties have been investigated. Results revealed that addition of any of these pla...

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Bibliographic Details
Published in:	LWT
Main Author:	Zhao Y.; Wei K.; Chen J.; Wei G.; Li J.; Zheng B.; Song Y.; Gao P.; Zhou R.
Format:	Article
Language:	English
Published:	Academic Press 2024
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85190070143&doi=10.1016%2fj.lwt.2024.116045&partnerID=40&md5=4f0ca5353793395f2af9bac807c28e65

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