Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties
To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced gel. The effects of the composite emulsion fo...
| Published in: | Shipin gongye ke-ji |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-08-01
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| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010266 |