Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation
Jingwen Wang, Qiyuan Lu, Junming Gong, Fei Gao, Xinglian Xu, Huhu Wang, Huhu Wang
Topics & Concepts
PicklingMyofibrilChemistryMeat packing industryFood scienceRandom coilCascadeSaltingChemical engineeringBiochemistryChromatographyProtein secondary structurePhysical chemistryEngineeringMeat and Animal Product QualityMagnetic and Electromagnetic EffectsProteins in Food Systems