Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product

Food Structure

Volumn 2, Issue 1-2, 2014, Pages 49-60

  Khiari, Zied ^a   Pietrasik, Zeb ^b   Gaudette, Nicole J ^b   Betti, Mirko ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Chicken patties; Consumer acceptability; Isoelectric solubilization precipitation; Microstructure; Poultry protein isolates; Texture

Indexed keywords

EID: 84925965165     PISSN: 22133291     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foostr.2014.08.002     Document Type: Article

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