Physical properties and structural modifications of myofibrillar gel prepared with Lycium barbarum polysaccharide under low-salt conditions and its application in Frankfurter sausage production
Ziyuan Zhang, Yixin Zhang, Yasi Ah, Sitong Liu, Jiayu Xu, Qian Liu, Baohua Kong, Fangda Sun
Topics & Concepts
LyciumChemistryPolysaccharideSalt (chemistry)Food scienceMyofibrilBiochemistryOrganic chemistryPathologyMedicineAlternative medicineMeat and Animal Product QualityMuscle metabolism and nutritionBee Products Chemical Analysis