Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein

In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with t...

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Bibliographic Details
Published in:Foods
Main Authors: Dianbo Zhao, Shuliang Yan, Jialei Liu, Xi Jiang, Junguang Li, Yuntao Wang, Jiansheng Zhao, Yanhong Bai
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Subjects:
chickpea dietary fiber
myofibrillar protein
emulsion gel
gel property
Online Access:https://www.mdpi.com/2304-8158/12/13/2597

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https://www.mdpi.com/2304-8158/12/13/2597

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