Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

Published 2020 View Full Article

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Title
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Authors
Keywords
Surimi, Gelation, Pea protein isolate, Bioactive components, Viscoelasticity
Journal
FOOD HYDROCOLLOIDS
Volume 107, Issue -, Pages 105976
Publisher
Elsevier BV
Online
2020-05-01
DOI
10.1016/j.foodhyd.2020.105976

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