Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein
Can Luo, Ruiqi Wang, Yingying Gu, Xiyuan Liu, Jie Zhu
Topics & Concepts
Substitution (logic)MyofibrilCarrageenanChemistryFood scienceChemical engineeringBiochemistryComputer scienceProgramming languageEngineeringMeat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animals