Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage
Qinxiu Sun, Baohua Kong, Ouyang Zheng, Shucheng Liu, Xiuping Dong
Topics & Concepts
CyprinusMyofibrilEmulsionChemistryFood scienceCommon carpWhey proteinWhey protein isolateChromatographyBiochemistryFish <Actinopterygii>BiologyFisheryMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes