Gel properties of grass carp myofibrillar protein modified by low-frequency magnetic field during two-stage water bath heating
Limei Wang, Minquan Xia, Yuanhua Zhou, Xian Wang, Jing Ma, Guangquan Xiong, Lan Wang, Shaojin Wang, Weiqing Sun
Topics & Concepts
MyofibrilGrass carpChemistryIonic strengthHydrogen bondRandom coilCrystallographyBiochemistryFish <Actinopterygii>Aqueous solutionOrganic chemistryMoleculeCircular dichroismBiologyFisheryMagnetic and Electromagnetic EffectsMeat and Animal Product QualityFood Industry and Aquatic Biology