Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels

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DOI:10.1016/j.foodchem.2024.138904
作者：Ke Li,?Lin-Meng Wang,?Bing-Bing Cui,?Bo Chen,?Dian-Bo Zhao,?Yan-Hong Bai
文献类型：期刊论文
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Elsevier

Abstract：To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI

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