Effect of xanthan on gelling properties of myofibrillar protein-soy protein composite with various salt levels

doi:10.13652/j.issn.1003-5788.2015.05.003

Home > Archive>Volume 31, Issue 5, 2015 >11-15. DOI:10.13652/j.issn.1003-5788.2015.05.003

Effect of xanthan on gelling properties of myofibrillar protein-soy protein composite with various salt levels
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                        10.13652/j.issn.1003-5788.2015.05.003
                    
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Affiliation:(1. Tianyue Food Technology Research Institute, Shantou, Guangdong 515041, China; 2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)
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林玉惠,李鹏鹏,何志勇,等.不同盐浓度下黄原胶对大豆分离蛋白—肌原纤维蛋白复合凝胶性质的影响[J].食品与机械英文版,2015,31(5):11-15.

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Received:July 21,2015
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Online: March 17,2023
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