Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation
Wenjing Yao, Zihan Zhao, Jingming Zhang, Baohua Kong, Fangda Sun, Qian Liu, Chuanai Cao
Topics & Concepts
MyofibrilRheologyChemistryMicrostructureHomogeneousProtein aggregationParticle sizeBiophysicsChemical engineeringChromatographyCrystallographyMaterials scienceBiochemistryComposite materialPhysical chemistryThermodynamicsEngineeringPhysicsBiologyMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition