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l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations

Xun Gao, Axiang Li, Cunliu Zhou

2024Food Chemistry12 citationsDOI

Topics & Concepts

ChemistryEmulsionRandom coilLysineMyofibrilArginineChromatographyDissolutionSolubilityBiophysicsBiochemistryCircular dichroismAmino acidOrganic chemistryBiologyMeat and Animal Product QualityProteins in Food SystemsAnimal Nutrition and Physiology
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations | Litcius