Restoring functionalities in chicken breast fillets with spaghetti meat myopathy by using dairy proteins gels

HIGHLIGHTS

• who: Chaoyue Wang and colleagues from the Department of Food Science, Ontario Agricultural College, University of Guelph, Stone Road East, Guelph, ON N G , Canada have published the paper: Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels, in the Journal: Gels 2022, 8, x FOR PEER REVIEW of /2022/
• what: The authors report on the additional contribution of dairy proteins to improve the water-holding capacity (WHC) of the SM samples. In the current study, SM showed significantly lower chewiness compared to the NB samples .
• how . . .
  

   

  

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