Gelation of a combination of insect and pork proteins as affected by heating temperature and insect:meat ratio.

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作者： Jana,Scholliers ^[1] ; Liselot,Steen ^[2] ; Ilse,Fraeye ^[3]

作者单位： KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium. Electronic address: jana.scholliers@kuleuven.be. ^[1] KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium. ^[2] KU Leuven Ghent Technology Campus, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, B-9000 Gent, Belgium. Electronic address: ilse.fraeye@kuleuven.be. ^[3]

关键词 Co-gelation Extracted proteins Isothermal heating Molecular weight distribution SDS-PAGE Surface hydrophobicity Viscoelastic properties Zophobas morio larvae

主题词动物(Animals);采暖(Heating);肉(Meat);猪(Swine);温度(Temperature)

DOI 10.1016/j.foodres.2020.109703

PMID 33233277

发布时间 2021-05-14

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准确一般字义偏差语意偏离译文作用小提交