Protein interactions in comminuted meat gels containing emulsified corn oil

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 699-704

  Mourtzinos, Ioannis ^a   Kiosseoglou, Vassilis ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Fracture properties; Gelation; Meat gels; Soy protein isolate

Indexed keywords

CORN OIL; SOYBEAN PROTEIN;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; EMULSION; FOOD ANALYSIS; FOOD COMPOSITION; GELATION; HEAT TREATMENT; MEAT; NONHUMAN; PROTEIN CONTENT; PROTEIN INTERACTION; PROTEIN ISOLATION;

ZEA MAYS;

EID: 7044253256     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.021     Document Type: Article

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