SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels

The SPI/SA microgels was prepared using protein-polysaccharide phase separation technology. The morphology, secondary structure, rheological properties and physical properties of the SPI/SA microgels were characterized and evaluated. SPI/SA microgels were added to low-salt pork gels to evaluate thei...

Ausführliche Beschreibung