The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism
Yi Sun, Liang Ma, Yu Fu, Hongjie Dai, Yuhao Zhang
Topics & Concepts
Salt (chemistry)UltrasoundChemistryMyosinUltrasound treatmentTexture (cosmology)SolubilityChromatographyFood scienceBiochemistryMedicineOrganic chemistryRadiologyComputer scienceArtificial intelligenceImage (mathematics)Meat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides