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The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability.
Zhuang, Xinbo; Wang, Lijian; Jiang, Xiping; Chen, Yinji; Zhou, Guanghong.
Afiliação
  • Zhuang X; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Wang L; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China.
  • Jiang X; College of Science, Nanjing Agricultural University, Nanjing 210095, China.
  • Chen Y; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China. Electronic address: chenyinji@nufe.edu.cn.
  • Zhou G; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: guanghong.zhou@hotmail.com.
Meat Sci ; 170: 108228, 2020 Dec.
Article em En | MEDLINE | ID: mdl-32807542
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polissacarídeos / Produtos da Carne / Miofibrilas Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polissacarídeos / Produtos da Carne / Miofibrilas Idioma: En Ano de publicação: 2020 Tipo de documento: Article