Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment
Sinan Zhang, Maninder Meenu, Ting Xiao, Junde Ren, Lihui Hu, Tao Song, Hosahalli S. Ramaswamy, Yong Yu
Topics & Concepts
MyofibrilChemical engineeringMicrostructureChemistryFreshwater fishFood scienceMaterials scienceFish <Actinopterygii>Composite materialBiochemistryFisheryBiologyEngineeringMeat and Animal Product QualityBee Products Chemical AnalysisInsect Utilization and Effects