The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking

Author:

Li Yan,Li Fangfang,Liu Gongming,Sun Jingxin,Guo Liping,Zhu Yinglian,Pang Bin,Huang MingORCID,Yang Jianming

Funder

China Agricultural Research System

National Natural Science Foundation of China

Modern Agricultural Industry Technology System

Qingdao Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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4. Protein releasing kinetics of bakers’ yeast cells by ultrasound;Apar;Chemical and Biochemical Engineering Quarterly,2008

5. Microalgae as a potential source of single-cell proteins. A review;Barka;Biotechnology, Agronomy, Society and Environment,2016

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