| Autor: |
Song-song Jiang, Qian Li, Tao Wang, Yu-tong Huang, Yun-long Guo, Xiang-ren Meng |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 106997- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1350-4177 |
| DOI: |
10.1016/j.ultsonch.2024.106997 |
| Popis: |
This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) and levels of quinoa protein (QPE) addition (1 % and 2 %) on the quality of Chinese style reduced-salt pork meatballs, commonly known as lion’s head. The water-holding capacity (WHC), gel and rheology characteristics, and protein conformation were assessed. The results indicated that extending the ultrasound treatment time and elevating the quinoa protein content caused conspicuous improvements (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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