Profiles of gelling characteristics of myofibrillar...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 07 Vol. 129

Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates

Shan, Lingyue, Li, Yan, Wang, Qiumin, Wang, Baowei, Guo, Liping, Sun, Jingxin, Xiao, Junxia, Zhu, Yinglian, Zhang, Xuecong, Huang, Ming, Xu, Xinglian, Yu, Jiying, Ho, Harvey, Kang, Dacheng
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Volume:
129
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109525
Date:
July, 2020
File:
PDF, 4.66 MB
2020
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