Effects of Preheating of Soybean Protein on Interaction between Meat Protein and Soybean Protein

The heat-induced gelling properties of mixtures of chicken ground meat and acid-precipitated soybean protein (APS-protein) preheated under various intensities were investigated, in order to elucidate the interaction between meat protein and soybean protein. The jelly strength, Young's modulus a...

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Veröffentlicht in:	Nihon Chikusan Gakkaiho 1985/11/25, Vol.56(11), pp.897-904
Hauptverfasser:	SHIGA, Katsuji, NAKAMURA, Yasutomi, TAKI, Yasuhiro
Format:	Artikel
Sprache:	jpn
Online-Zugang:	Volltext
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