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...
| 發表在: | LWT |
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| 主要作者: | |
| 格式: | Article |
| 語言: | English |
| 出版: |
Academic Press
2024
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85190070143&doi=10.1016%2fj.lwt.2024.116045&partnerID=40&md5=4f0ca5353793395f2af9bac807c28e65 |