Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei
Xin Fan, Kexin Zhang, Zhifeng Tan, Wensi Xu, Xiaoyang Liu, Dayong Zhou, Deyang Li
Topics & Concepts
MyofibrilPenaeusFood scienceChemistryShrimpFisheryBiochemistryBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesInsect Utilization and Effects