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Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition

Shiwen Lin, Xin Li, Jingming Zhang, Baohua Kong, Chuanai Cao, Fangda Sun, Hongwei Zhang, Qian Liu, Chunyan Liu

2024Meat Science16 citationsDOI

Topics & Concepts

RheologyMyofibrilCarrageenanSalt (chemistry)ChemistryDisulfide bondChemical engineeringComposite numberMaterials scienceFood scienceOrganic chemistryComposite materialBiochemistryEngineeringMeat and Animal Product QualityMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides
Potential mechanisms and effects of ultrasound treatment combined with pre- and post-addition of κ-carrageenan on the gelling properties and rheological behavior of myofibrillar proteins under low-salt condition | Litcius