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

Authors

LIN Yuhui, Tianyue Food Technology Research Institute, Shantou, Guangdong 515041, China
LI Pengpeng, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
HE Zhiyong, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
QIN Fang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Shengfang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CHEN Jie, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Publication Date

10-28-2015

First Page

11

Last Page

15

DOI

10.13652/j.issn.1003-5788.2015.05.003

Recommended Citation

Yuhui, LIN; Pengpeng, LI; Zhiyong, HE; Fang, QIN; Shengfang, WU; and Jie, CHEN (2015) "Effect of xanthan on gelling properties of myofibrillar protein-soy protein composite with various salt levels," Food and Machinery: Vol. 31: Iss. 5, Article 3.
DOI: 10.13652/j.issn.1003-5788.2015.05.003
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/3

References

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