Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state
Jia Feng, Xue Bai, Ying Li, Baohua Kong, Maheshati Nuerjiang, Kairong Wu, Zihao Li, Xiufang Xia
Topics & Concepts
MyofibrilRheologyChemistryZeta potentialIngredientParticle sizeFood scienceFiberTurbiditySoy proteinViscosityChemical engineeringMicrostructureChromatographyMaterials scienceComposite materialBiochemistryCrystallographyOrganic chemistryNanoparticlePhysical chemistryOceanographyGeologyEngineeringMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes