Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics-Reference-Cited by-同舟云学术

Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics

Published:2024-06 Issue: Volume:22 Page:101333
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Yan Xinxin,Xie Mingpeng,Hu Zhonghai,Li Jingjun,Zheng Haibo,Xie Ningning,Zhen Zongyuan

Funder

Anhui Province Department of Education

Anhui Science and Technology University

Publisher

Elsevier BV

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