Simmering improved eating qualities of the emulsified meatballs made of soy proteins while decreased the qualities of those made of whey or gluten.

• 慢煮可增进以大豆蛋白制造之低脂贡丸的官能品质，但却可降低以乳经清蛋白或谷蛋白制造之低脂贡丸的官能品质。