Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties-Reference-Cited by-同舟云学术

Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties

Author:

Wu Mangang¹²^ORCID,Hu Juan¹,Gu Xiangchun³,Wang Qingling¹,Wei Ranran¹,Wang Jiahao¹,Li Zhikun¹,Liu Rui¹,Ge Qingfeng¹²⁴^ORCID,Yu Hai¹²⁴

Affiliation:

1. College of Food Science and Engineering Yangzhou University Yangzhou China

2. Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province Yangzhou University Yangzhou China

3. T Hasegawa Flavours & Fragrances (Shanghai) Co. Ltd Shanghai China

4. Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism China

Funder

National Natural Science Foundation of China

Yangzhou University

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference48 articles.

2. Mechanisms of gel formation by proteins of muscle tissue;Ziegler GR;Food Technol,1984

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