Effect of Adding Natural Inulin on the Quality of Beef Myofibrillar Protein Gels
< 0.05), and preserved the elasticity-dominated solid-state characteristics of the BMP gel system (tan δ < 1), indicating that FI improved gel strength without changing its fundamental properties. These findings provide an important theoretical basis and practical technical parameters for the development of functional beef products with both desirable texture and high dietary fibre content.
Authors
- P Li (ORCID: https://orcid.org/0000-0001-5545-6185)
- 季旭晨
- Chonghui Yue (ORCID: https://orcid.org/0000-0001-9569-4276)
- Mengjie Zhang (ORCID: https://orcid.org/0000-0003-1595-2189)
- Denglin Luo
- Libo Wang
- Sihai Han (ORCID: https://orcid.org/0000-0002-3420-4082)
- Yanbin Wang
- Zhouya Bai (ORCID: https://orcid.org/0000-0001-5000-9837)
- Chunqing Shi
Institutions
- Henan University of Science and Technology (CN)
- Luoyang Cement Engineering Design and Research Institute (CN)
Publication Details
- Journal
- Polymers
- Published
- 2026-04-16
- DOI
- https://doi.org/10.3390/polym18080966
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China