Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation
Yongxia Xu, Yanan Lv, Yiming Yin, Honglei Zhao, Xuepeng Li, Shumin Yi, Jianrong Li
Topics & Concepts
FlavorChemistryMyosinAdsorptionYeastSalt (chemistry)Food scienceGlucanFish <Actinopterygii>MicrostructureChemical engineeringChromatographyBiochemistryOrganic chemistryCrystallographyFisheryBiologyEngineeringProteins in Food SystemsFood composition and propertiesMeat and Animal Product Quality