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Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers.
Wang, Peng; Li, Yan; Qu, Yujiao; Wang, Baowei; Huang, Ming; Sun, Jingxin; Zhang, Mingai; Huang, He; Zhang, Congxiang.
Afiliación
  • Wang P; College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China.
  • Li Y; College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China.
  • Qu Y; College of Chemical and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266109, China.
  • Wang B; College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China.
  • Huang M; National R&D Branch Center for Poultry Meat Processing Tech., Nanjing Huangjiaoshou Food Sci. & Tech. Co., Ltd., Nanjing 211226, China.
  • Sun J; College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China. Electronic address: jxsun20000@163.com.
  • Zhang M; College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China.
  • Huang H; Shandong Newhope Liuhe Group Company Ltd., Qingdao 266000, Shandong, China.
  • Zhang C; Jining Lvyuan Food Company Ltd., Jining 272000, Shandong, China.
Food Chem ; 387: 132775, 2022 Sep 01.
Article en En | MEDLINE | ID: mdl-35381414
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Celulosa / Nanofibras Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Celulosa / Nanofibras Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido