Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions
Bo Chen, Jie Guo, Yong Xie, Kai Zhou, Peijun Li, Baocai Xu
Topics & Concepts
Succinic anhydrideChemistryProtein aggregationHydrophobic effectMyofibrilFourier transform infrared spectroscopyFluorescence spectroscopyFluorescenceChemical engineeringBiophysicsChromatographyOrganic chemistryBiochemistryEngineeringQuantum mechanicsPhysicsBiologyMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes