Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties

Autor:	Yu Wang, Jing-jing Yuan, Ke Li, Jia-le Wang, Jun-guang Li, Bo Chen, Yan-hong Bai
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	Meat Science. 201:109194
ISSN:	0309-1740
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1a4cac22eeadbbea9909890d1b7b69cf https://doi.org/10.1016/j.meatsci.2023.109194 Zobrazit plný text záznamu Full Text from ScienceDirect