Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition
Sumeng Wei, Xin Li, Jingming Zhang, Baohua Kong, Fangda Sun, Chuanai Cao, Qian Liu, Xinning Huang
Topics & Concepts
RheologyMicrostructureMyofibrilFood scienceChemistryPhase transitionAcetylationChemical engineeringMaterials scienceBiochemistryCrystallographyComposite materialThermodynamicsPhysicsGeneEngineeringProteins in Food SystemsMuscle metabolism and nutritionFood composition and properties