Evaluation of gel and structural properties of pork myofibrillar protein gels using faba bean protein isolate at various salt concentrations.

Anim Biosci · 2026 · PMC13441185 · PMID 42128032

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a decreasing trendno p-value reported

Both salt concentration and FBPI addition showed a decreasing trend in SH groups, suggesting that comparable disulfide bonding contributed to the stabilization of the protein network.

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