Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
Yu Han, Yunfeng Zhao, Runze Li, Xin Guo, Pingping Liu, Jian Zhang
Topics & Concepts
ChemistryPectinMyofibrilCarpDisulfide bondFood scienceSilver carpFleshTexture (cosmology)Low calorieChromatographyBiochemistryFish <Actinopterygii>Image (mathematics)Computer scienceFisheryBiologyArtificial intelligenceProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes