Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties
Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, Man Hin Heong, Anthony Chai, Wolyna Pindi
Topics & Concepts
MicrostructureMyofibrilChemistryMaterials scienceFood scienceChemical engineeringBiochemistryMetallurgyEngineeringMuscle metabolism and nutritionMeat and Animal Product QualityProteins in Food Systems