Effect of oudemansiella raphanipies powder on physicochemical and textural properties, water distribution and protein conformation of lower-fat pork meat batter

HIGHLIGHTS

• who: Yingying Zhao and colleagues from the College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China have published the article: Effect of Oudemansiella raphanipies Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter, in the Journal: Foods 2022, 2623 of /2022/
• what: The aim of this work was to investigate the effect of ORP on the physicochemical, textural and rheological properties, water distribution and movement and protein secondary_structure of lower-fat pork batters.
• how: The results showed that the addition of ORP . . .
  

   

  

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