Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.
Sumeng Wei, Jingming Zhang, Xue Liang, Baohua Kong, Chuanai Cao, Haotian Liu, Hongwei Zhang, Qian Liu
Topics & Concepts
RheologyMyofibrilMicrostructureSalt (chemistry)ChemistryStarchPhase (matter)Intermolecular forceChemical engineeringPhase transitionFood scienceMaterials scienceOrganic chemistryComposite materialBiochemistryCrystallographyMoleculeThermodynamicsPhysicsEngineeringMeat and Animal Product QualityProteins in Food SystemsFood composition and properties