Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives
Author:
Affiliation:
1. College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China
2. College of Life Science, South-Central MinZu University, Wuhan, P. R. China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2139660
Reference115 articles.
1. Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples
2. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins
3. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism
4. Effect of high pressure treatment on the color of fresh and processed meats: A review
5. Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product
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