Effect of Lactobacillus pentosus fermentation on the quality of peanut protein-chicken sausage composite gel
This study aimed to analyze the effects of adding different peanut protein fractions before and after Lactobacillus pentosus fermentation on the water-holding capacity, cooking loss rate, texture, gel strength, rheological properties, chromaticity, and microstructure of heat-induced chicken breast m...
| Published in: | Food Science of Animal Products |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2025-12-01
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| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240144 |