Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
Deyang Li, Zhifeng Tan, Ziqiang Liu, Chao Wu, Huilin Liu, Chao Guo, Dayong Zhou
Topics & Concepts
MyofibrilShrimpChemistryMicrostructureHydroxyl radicalRheologyOxidative phosphorylationChemical engineeringTexture (cosmology)Lipid oxidationFood scienceBiochemistryRadicalAntioxidantFisheryMaterials scienceCrystallographyEngineeringArtificial intelligenceComputer scienceBiologyComposite materialImage (mathematics)Meat and Animal Product QualityAnimal Nutrition and PhysiologyProteins in Food Systems