Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions

Publication date: September 2021Source: LWT, Volume 149Author(s): Yuanqi Lv, Lilan Xu, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang, Junhua Li
Source: LWT Food Science and Technology - Category: Food Science Source Type: research