Effect of whey protein hydrolysate on the structural and functional stability of surimi myofibrillar protein gels during freeze–thaw cycles
Xinyan Peng, Yunying Li, Haowen Wang, Juan Yu, Rongxin Wen, Huiyun Zhang, Ke Zhao
Topics & Concepts
HydrolysateMyofibrilWhey proteinChemistryFood proteinFood scienceProtein stabilityWhey protein isolateChromatographyBiochemistryHydrolysisMuscle metabolism and nutritionMeat and Animal Product QualityBiochemical effects in animals