Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels
Author:
Affiliation:
1. College of Life Science and Technology, Henan University of Urban Construction, Pingdingshan, China
2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1705482
Reference31 articles.
1. Protein Extractability and Thermally Induced Gelation Properties of Myofibrils Isolated from Pre- and Postrigor Chicken Muscles
2. ROLE OF pH IN GEL FORMATION OF WASHED CHICKEN MUSCLE AT LOW IONIC STRENGTH
3. Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels
4. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation
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3. Elucidation of interactions between myofibrillar proteins and κ-carrageenan as mediated by NaCl level: Perspectives on multiple spectroscopy and molecular docking;International Journal of Biological Macromolecules;2023-09
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