Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions
Yuanqi Lv, Lilan Xu, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang, Junhua Li
Topics & Concepts
MyofibrilEgg whiteSalt (chemistry)Food scienceChemistryWhite (mutation)Protein isolateSalt solutionBiochemistryOrganic chemistryGeneMeat and Animal Product QualityAnimal Nutrition and PhysiologyProteins in Food Systems