Effect of Non-sodium Salt Substitution on the Properties and Flavor of Coix Starch-Myofibrillar Protein Composite Gel

Effect of Non-sodium Salt Substitution on the Properties and Flavor of Coix Starch-Myofibrillar Protein Composite Gel

Objective: To investigate the effect of calcium, magnesium and potassium salts on the properties of coix seed starch-myofibrillar protein (CSS-MP) composite gel with low sodium content. Methods: Based on the results of previous research, the effects of partial substitution of NaCl by CaCl2, MgCl2 or...

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Bibliographic Details
Main Author:	CHEN Xu, FENG Yamei, CAI Xixi, WU Jiulin, HUANG Jianlian,, WANG Shaoyun
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-08-01
Series:	Shipin Kexue
Subjects:	myofibrillar protein; chlorine salt replacement; low sodium salt; composite gel; coix seed starch
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-002.pdf

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