Effects of Faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork Low-Fat model sausages.

Published in: Journal of the science of food and agriculture (2024)

The addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water-holding capacity and textural properties. This article is protected by copyright. All rights reserved.

Keyphrases

adipose tissue
protein protein
binding protein
small molecule