Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing

Meat Science ◽  
2021 ◽  
Vol 176 ◽  
pp. 108471
Author(s):  
Yan-ping Li ◽  
Zhuang-li Kang ◽  
Valerii Sukmanov ◽  
Han-jun Ma
Keyword(s):  
High Pressure ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Myofibrillar Protein ◽  
High Pressure Processing ◽  
Water Holding Capacity ◽  
Gel Properties ◽  
Low Salt ◽  
Water Holding

High-pressure processing-induced conformational changes during heating affect water holding capacity of myosin gel

2016 ◽  
Vol 52 (3) ◽  
pp. 724-732 ◽  
Author(s):  
Mengyao Wang ◽  
Xing Chen ◽  
Yufeng Zou ◽  
Hongqiang Chen ◽  
Siwen Xue ◽  
...  
Keyword(s):  
High Pressure ◽  
Conformational Changes ◽  
High Pressure Processing ◽  
Water Holding Capacity ◽  
Water Holding

High Pressure Processing and Water Holding Capacity of Sea Bass Skeletal Muscle

2015 ◽  
Vol 24 (8) ◽  
pp. 740-751 ◽  
Author(s):  
Xiaolan Shang ◽  
Anjun Liu ◽  
Jie Zheng ◽  
Ping Wang ◽  
Shi Yin
Keyword(s):  
Skeletal Muscle ◽  
High Pressure ◽  
Sea Bass ◽  
High Pressure Processing ◽  
Water Holding Capacity ◽  
Water Holding

Influence of Soy Protein Isolate Prepared by Phosphate-Assisted Hydrothermal Cooking on the Gelation of Myofibrillar Protein

2015 ◽  
Vol 92 (4) ◽  
pp. 523-531 ◽  
Author(s):  
Jian Guo ◽  
Lei Hu ◽  
Xiao-Quan Yang ◽  
Shu-Juan Yu ◽  
Yong-Chuang Liu ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Myofibrillar Protein ◽  
Hydrothermal Cooking
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