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The effects of carboxylated nanofiber cellulose (cNFC) on chicken breast muscle salt-soluble protein (SSP) in model systems in the presence or absence of transglutaminase (TG) were investigated. cNFC at concentrations of 0%, 2.5%, 5%, 7.5%, and 10% was introduced into salt-soluble protein. The results indicated that cNFC contributed to the improvement of water-holding capacity of gels, but this effect...
The functional, nutritional and flavor characteristics of soybean proteins obtained through reverse micelles (RMs) were investigated, and compared with proteins separated by alkaline extraction and isoelectric precipitation (AEIP). The results showed that nitrogen solubility index, oil absorption capacity, foaming capacity, foaming stability, emulsifying capacity and emulsifying stability were found...
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