The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability
Xinbo Zhuang, Lijian Wang, Xiping Jiang, Yinji Chen, Guanghong Zhou
Topics & Concepts
MyofibrilFood scienceMoisturePolysaccharideChemistryPhase (matter)ChromatographyChemical engineeringBiochemistryOrganic chemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition