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Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives

Yu Wang, Ying Zhou, Xixi Wang, Fei Ma, Baocai Xu, Peijun Li, Conggui Chen

2020Food Chemistry95 citationsDOI

Topics & Concepts

MyofibrilChemistrySodiumMyosinSolubilityTryptophanTyrosineProtein aggregationChromatographyBiophysicsBiochemistryOrganic chemistryAmino acidBiologyMeat and Animal Product QualityBee Products Chemical AnalysisMicrobial Inactivation Methods
Origin of high-pressure induced changes in the properties of reduced-sodium chicken myofibrillar protein gels containing CaCl2: Physicochemical and molecular modification perspectives | Litcius