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Xin Yao

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Open access Aug 2026

Evaluation of high-pressure homogenization modified quinoa protein on water distribution, gel and rheology properties of chicken breast batters

This study examined the influence of quinoa protein modified by high-pressure homogenization (HQP) on the gelation behavior, water mobility, rheological attributes, and microstructure of chicken breast batters. Cooking yield and gel strength of batter gels increased progressively from 88.93% and 859.56 g to 95.35% and...

Yanyan Zhao, Xin Yao, Qi-Zhao Han et al. · 0 citations

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