Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate.

Foods · 2022 · PMC8997435 · PMID 35407127

Europe PMC DOI

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an increasing trendno p-value reported

Although an increasing trend can be found with increasing addition from 0.5% to 2%, no significant differences were found between the 1%, 1.5%, and 2% PPI addition groups.

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