Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages C472-C478

  Sun, Jian ^a,b   Li, Xue ^a,b   Xu, Xinglian ^a,b   Zhou, Guanghong ^a,b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b National Centre of Meat Quality and Safety Control   (China)

Author keywords

Flaxseed gum; Nuclear magnetic resonance; Porcine myofibrillar protein; Scanning electron micrographs; Water holding capacities

Indexed keywords

SUS;

EID: 79955014673     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02094.x     Document Type: Article

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