Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels
Kun Yang, Limei Wang, Juanjuan Guo, Di Wu, Xian Wang, Mengting Wu, Xiao‐Long Feng, Jing Ma, Yunhua Zhang, Weiqing Sun
Topics & Concepts
MyofibrilChemistryWater holding capacityMicrostructureTyrosineDisulfide bondMoleculeScanning electron microscopeTryptophanBiophysicsChemical engineeringCrystallographyFood scienceBiochemistryOrganic chemistryMaterials scienceAmino acidComposite materialBiologyEngineeringMeat and Animal Product QualityMuscle metabolism and nutritionProteins in Food Systems