Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition
Yining Xu, Liang Xue, Baohua Kong, Fangda Sun, Xiufang Xia, Hongwei Zhang, Qian Liu, Chuanai Cao
Topics & Concepts
CurdlanChemistrySalt (chemistry)In vitroMyofibrilMicrostructureChemical engineeringProtein digestibilityChromatographyFood scienceCrystallographyBiochemistryPolysaccharideOrganic chemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityPolysaccharides Composition and Applications