Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins
Zhengwen Wang, Yangying Sun, Yali Dang, Jinxuan Cao, Daodong Pan, Yuxing Guo, Jun He
Topics & Concepts
ViscoelasticityMyofibrilChemistrySyneresisNetwork structureWater holding capacityRheologyChromatographyMaterials scienceChemical engineeringComposite materialFood scienceBiochemistryComputer scienceMachine learningEngineeringProteins in Food SystemsMeat and Animal Product QualityFood composition and properties