Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
Shengming Zhao, Yang Liu, Xiang Chen, Yanyan Zhao, Hanjun Ma, Hui Wang, Anxiang Su
Topics & Concepts
MyofibrilRheologyChemistrySalt (chemistry)BiophysicsFood scienceBiochemistryMaterials scienceBiologyOrganic chemistryComposite materialMuscle metabolism and nutritionMeat and Animal Product QualityAgriculture Sustainability and Environmental Impact