Mechanisms of change in gel water-holding capacity of...

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Food Chemistry 2020 / 11

Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: the role of protein unfolding and cross-linking

Jiang, Yi, Li, Dahu, Tu, Juncai, Zhong, Yujie, Zhang, Dong, Wang, Zhaoming, Tao, Xiaoqi
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128587
Date:
November, 2020
File:
PDF, 865 KB
2020
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