Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating-Reference-Cited by-同舟云学术

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

Published:2021-11 Issue: Volume:362 Page:130222
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Du Xin,Zhao Mengna,Pan Nan,Wang Songping,Xia Xiufang,Zhang Dongjie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles. LWT-Food;Du;Science and Technology,2020

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