Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation-Reference-Cited by-同舟云学术

Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation

Published:2024-11 Issue: Volume:217 Page:109595
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yao Wenjing,Zhao Zihan,Zhang Jingming,Kong Baohua,Sun Fangda,Liu Qian,Cao Chuanai

Publisher

Elsevier BV

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