Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate
Haibo Shi, Ting Zhou, Xin Wang, Ye Zou, Daoying Wang, Weimin Xu
Topics & Concepts
MyofibrilMyosinChicken breastChemistryThermostabilityBiophysicsDisulfide bondGlycoproteinTexture (cosmology)ChromatographyBiochemistryFood scienceEnzymeArtificial intelligenceImage (mathematics)BiologyComputer scienceMeat and Animal Product QualityAnimal Nutrition and PhysiologyMuscle metabolism and nutrition