Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
Yi Huan, Jieqiong Yao, Yifeng Chen, Xinyue Wang, Jiahui Guo, Siyi Pan
Topics & Concepts
Egg whiteMyofibrilChemistryFood scienceSodium CaseinateSodiumWhite (mutation)BiochemistryOrganic chemistryGeneMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals