Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat-Reference-Cited by-同舟云学术

Comparative study on the rheological properties of myofibrillar proteins from different kinds of meat

Published:2022-01 Issue: Volume:153 Page:112458
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Haifeng,Yang Zhi^ORCID,Yang Huijuan,Xue Jing,Li Yunyan,Wang Shitong,Ge Lijun,Shen Qing,Zhang Manman

Funder

Natural Science Foundation of Zhejiang Province

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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5. Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation;Bhat;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019

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