Effects of plasma-activated water on structural and functional properties of PSE-like chicken protein isolate
Pale, soft and exudative (PSE)-like chicken meat is rich in high-quality proteins, however, due to the properties of PSE-like meat, the functional characteristics of PSE-like chicken meat protein isolate (PPI) are affected. The present investigation aimed to improve the functional properties of PPI...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000346 |
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