Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors-Reference-Cited by-同舟云学术

Effects of partial substitution of NaCl on myofibrillar protein properties from pearl mussel Hyriopsis cumingii muscle: Structural characteristics and aggregation behaviors

Published:2021-09 Issue: Volume:356 Page:129734
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Huan-huan,Zhong Chan,Sun Le-chang,Li Ya-ke,Chen Hu,Wu Guo-ping

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase;Feng;LWT - Food Science and Technology,2018

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