Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems
Qian Jiang, Di Wu, Jingjiao Jiang, Xiaoyu Wu, Jing Ma, Xiaopeng Hu, Weiqing Sun, Jiao Liu
Topics & Concepts
MyofibrilEmulsionSalt (chemistry)ChemistryChromatographyMaterials scienceBiochemistryOrganic chemistryMuscle metabolism and nutritionBiochemical effects in animalsMeat and Animal Product Quality