Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation

Food and Bioprocess Technology

Volumn 8, Issue 7, 2015, Pages 1524-1531

  Gao, Xue qin ^a,b   Kang, Zhuang li ^b   Zhang, Wan gang ^a   Li, Yu pin ^a   Zhou, Guang hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Carrageenan; Chopped pork batters; Functional properties; Meat protein; Soy protein isolate

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; GELATION; MIXTURES; PROTEINS; RAMAN SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; SODIUM DODECYL SULFATE; SODIUM SULFATE;

CARRAGEENANS; CHOPPED PORK BATTERS; FUNCTIONAL PROPERTIES; MEAT PROTEINS; SOY PROTEIN ISOLATES;

MEATS;

HELICE;

EID: 84930621098     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1516-x     Document Type: Article

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