Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion model
Ji Seon Choi, Koo Bok Chin
Topics & Concepts
Chicken breastMyofibrilIn vitroChemistryPhosphateDigestion (alchemy)Food scienceChromatographyBiochemistryMeat and Animal Product QualityBiochemical effects in animalsAnimal Nutrition and Physiology