Evaluation of cranberry bean powder and protein isolates with different drying methods on rheological properties of chicken breast myofibrillar protein gels

The addition of FDI or SPI was shown to be the most effective in enhancing the rheological properties of MPGs, and the higher levels of powder addition also improved the results, including viscosity, gel strength, and cooking yield.

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Publication Details

Journal
Animal Bioscience
Published
2026-03-11
DOI
https://doi.org/10.5713/ab.250747
Primary Topic
Proteins in Food Systems
Type
article
Field-Weighted Citation Impact
0.00
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article

Evaluation of cranberry bean powder and protein isolates with different drying methods on rheological properties of chicken breast myofibrillar protein gels

Koo Bok Chin, ananta Rifqi Muhammad
Animal Bioscience
Proteins in Food Systems
article

Evaluation of cranberry bean powder and protein isolates with different drying methods on rheological properties of chicken breast myofibrillar protein gels

Koo Bok Chin, ananta Rifqi Muhammad
article en

Abstract

The addition of FDI or SPI was shown to be the most effective in enhancing the rheological properties of MPGs, and the higher levels of powder addition also improved the results, including viscosity, gel strength, and cooking yield.

Animal Bioscience
Chonnam National University (KR)
Zero hunger
Openalex Percentile: Top 17%
Proteins in Food Systems
DOIOpen Access PDFOpenAlex
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