Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions
Ning Zhu, Mingwu Zang, Shouwei Wang, Shunliang Zhang, Bing Zhao, Meng Liu, Su Li, Qianrong Wu, Bowen Liu, Yan Zhao, Xiaoling Qiao
Topics & Concepts
HuskChemistryFood scienceMyofibrilIntermolecular forceChromatographyChemical engineeringBiochemistryOrganic chemistryBotanyMoleculeBiologyEngineeringMuscle metabolism and nutritionProteins in Food SystemsMeat and Animal Product Quality