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K. Chin

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Open access Sep 2026

Techno-functional properties and structural changes of pork myofibrillar protein with faba bean protein isolate at various pH levels.

Objective This study was performed to evaluate the effect of faba bean protein isolate (FBPI) on the techno-functional properties and the structural changes of the pork myofibrillar protein gels (MPGs) under various pH conditions. Methods Control (without FBPI) and FBPI-added treatments with pH adjusted to 6.00, 6.25...

G. Kim, K. Chin · 0 citations

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