Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins
In this study, the effects of pea resistant starch type 3 (RS3) at different mass fractions (0%, 2%, 4% and 6%) on the emulsion stability, emulsion gel properties and in vitro digestibility of chicken breast myofibrillar proteins (MP) were analyzed. Fourier transform infrared spectroscopy (FTIR) sho...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-004.pdf |
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