A comparative study on the PSE-like chicken breast meat protein isolate-sunflower oil emulsion stability, rheological properties and gel properties by different additions of l-Lysine
In order to improve the emulsion gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), effect of different addition of l-lysine (L-Lys) on the emulsifying and gel properties of PPI-sunflower oil emulsion were studied by comparing control groups (pure PPI groups (...
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| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Elsevier
2025-07-01
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| Colección: | Food Chemistry: X |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2590157525005310 |
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