Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions

作者：Yu Wang, Ning Liu, Ke Li, Bo Chen, Jiale Wang, Jun-guang Li, Yanhong Bai · 发表于：Meat Science · 年份：2025 · DOI：10.1016/j.meatsci.2025.109812 · 被引用次数：13 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides