Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus

The interaction between proteins and soluble dietary fibers plays a vital role in the development of animal-derived foods. Herein, the effects of different contents (0–3.0%) of round-bracted psyllium husk powder (PHP) on the gelation behavior, microstructure, and intermolecular interactions of Andri...

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Veröffentlicht in:	Food chemistry 2024-11, Vol.458, p.140266, Article 140266
Hauptverfasser:	Huang, Xiang, Yang, Hui, Lou, Aihua, Jiang, Shuiyan, Kang, Kelang, Wei, Yingjuan, Li, Xin, Wu, Yingmei, Yu, Meijuan, Huang, Qun
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemical forces Gel network Giant salamander Hydrocolloids Myofibrillar protein
Online-Zugang:	Volltext
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