Effect of chitooligosaccharides in inhibiting textural deterioration of chicken myofibril protein gel induced by high temperature
Yuntao Wang, Jing Chen, Rui Li, Shasha Wang, Ke Li, Yu Wang, Si Qiu, Dianbo Zhao, Yanhong Bai
Topics & Concepts
ChemistryMyofibrilHydrogen bondDisulfide bondHydrophobic effectHomogeneousIntermolecular forceWater holding capacityChemical engineeringChromatographyFood scienceOrganic chemistryBiochemistryMoleculeEngineeringThermodynamicsPhysicsMeat and Animal Product QualityProteins in Food SystemsNanocomposite Films for Food Packaging