The role of disulfide bonds in L-arginine ameliorating the quality of low-salt sturgeon surimi gels induced by microwave: Increasing the diameter and fractal dimension of network
Yuan Li, Chenya Lu, Tong Shi, Yuanxiu Liu, Xin Wang, Mengzhe Li, Xiaoli Zhang, Ying Tian, Ruichang Gao
Topics & Concepts
ArginineFractal dimensionDisulfide bondSalt (chemistry)MicrowaveSturgeonChemistryDimension (graph theory)FractalChemical engineeringMaterials scienceFish <Actinopterygii>FisheryBiochemistryAmino acidComputer scienceMathematicsOrganic chemistryBiologyTelecommunicationsEngineeringMathematical analysisPure mathematicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAquaculture Nutrition and Growth