Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus
Xiang Huang, Hui Ying Yang, Aihua Lou, Shuiyan Jiang, Kelang Kang, Yingjuan Wei, Xin Li, Yingmei Wu, Meijuan Yu, Qun Huang
Topics & Concepts
MyofibrilMicrostructureChemistryIntermolecular forceFood scienceChromatographyCrystallographyBiochemistryOrganic chemistryMoleculeProteins in Food SystemsMuscle metabolism and nutritionMeat and Animal Product Quality