Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage
Jiatao Zhang, Jie Meng, Xueyan Yun, Tungalag Dong
Topics & Concepts
Food scienceEmulsionRetrogradation (starch)StarchChemistryRheologyMyofibrilGelatinWater holding capacityTexture (cosmology)Materials scienceComposite materialAmyloseBiochemistryArtificial intelligenceImage (mathematics)Computer scienceMeat and Animal Product QualityFood composition and propertiesPolysaccharides Composition and Applications