Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein
Ke Wang, Yan Li, Yimin Zhang, Jingxin Sun, Changming Qiao
Topics & Concepts
MyofibrilScanning electron microscopeChemistryChicken breastRaman spectroscopyFood scienceUltrasoundWater holding capacityMaterials scienceBiochemistryComposite materialMedicinePhysicsOpticsRadiologyMeat and Animal Product QualityProteins in Food SystemsBee Products Chemical Analysis