Effects of arginine-glucose Maillard reaction products on the physicochemical and gel properties of chicken myofibrillar protein
Zhangwen Peng, Yue Zhang, Huiqin Wang, Guanzhen Gao, Zhaoshuo Yu, Pik Han Chong, Wei Ding, Lijing Ke, Jianwu Zhou, Pingfan Rao, Qiang Wang
Topics & Concepts
Maillard reactionChemistryArginineMyofibrilFood scienceBiochemistryCarbohydrateAmino acidMeat and Animal Product QualityProteins in Food SystemsAnimal Nutrition and Physiology