Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies
Ke Wang, Yan Li, Yimin Zhang, Ming Huang, Xinglian Xu, Harvey Ho, He Huang, Jingxin Sun
Topics & Concepts
ChemistryGlycationSolubilityMyofibrilParticle sizeCrystallinityPileusFood scienceChromatographyBiochemistryNuclear chemistryOrganic chemistryCrystallographyPhysical chemistryMushroomReceptorMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems