Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Mangang Wu, Qingfeng Ge, Xinyan Peng, Baohua Kong, Hai Yu
Topics & Concepts
Diacylglycerol kinaseRheologyMyofibrilSoy proteinChemistryFood scienceBiochemistryMaterials scienceEnzymeProtein kinase CComposite materialProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition