Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions-Reference-Cited by-同舟云学术

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions

Published:2021-03 Issue: Volume:341 Page:128274
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Bo,Guo Jie,Xie Yong,Zhou Kai,Li Peijun,Xu Baocai^ORCID

Funder

Fundamental Research Funds for the Central Universities of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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