Enhancing the gelation properties by synergistic interplay between eel myofibrillar protein and egg white protein
Junchao Huang, Zhiyu Li, Yang Liu, Ziyu Tang, Jingzhao Feng, Yijing Wu, Jie Yang, Yuting Tian
Topics & Concepts
MyofibrilEgg whiteChemistryWhite (mutation)Japanese eelFood scienceBiophysicsBiochemistryBiologyBotanyGeneJaponicaProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality