Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study
Chenyan Zhu, Shunliang Zhang, Ning Zhu, Qianrong Wu, Manting Du, Xiangli He, Yanhong Bai, Shouwei Wang
Topics & Concepts
EmulsionChemistryMyofibrilFiberSolubilityProtein secondary structureFood scienceDietary fiberChromatographyBiochemistryOrganic chemistryProteins in Food SystemsMeat and Animal Product QualityFood composition and properties