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The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties.
Kang, Zhuang-Li; Zhang, Xue-Hua; Li, Xiang; Song, Zhao-Jun; Ma, Han-Jun; Lu, Fei; Zhu, Ming-Ming; Zhao, Sheng-Ming; Wang, Zheng-Rong.
Afiliação
  • Kang ZL; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
  • Zhang XH; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
  • Li X; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
  • Song ZJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
  • Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
  • Lu F; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
  • Zhu MM; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
  • Zhao SM; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
  • Wang ZR; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 People's Republic of China.
J Food Sci Technol ; 58(6): 2258-2264, 2021 Jun.
Article em En | MEDLINE | ID: mdl-33967322
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article