Thermal aggregation behavior of silver carp myofibrillar protein at low salt content: Effect of oat β-glucan combined with ultrasound-assisted heating
Honglei Zhao, Xueli He, Yanan Lv, Yongxia Xu, Shumin Yi, Jianrong Li, Xuepeng Li
Topics & Concepts
MyofibrilGlucanChemistryFood scienceSalt (chemistry)BiochemistryOrganic chemistryMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides