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Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field.
Wang, Xian; Xia, Minquan; Zhou, Yuanhua; Wang, Limei; Feng, Xiaolong; Yang, Kun; Ma, Jing; Li, Zhenshun; Wang, Lan; Sun, Weiqing.
Afiliação
  • Wang X; College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
  • Xia M; College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
  • Zhou Y; School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China.
  • Wang L; College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
  • Feng X; College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
  • Yang K; College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
  • Ma J; College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
  • Li Z; College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
  • Wang L; Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, PR China.
  • Sun W; College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China. Electronic address: sunweiqing@yangtzeu.edu.cn.
Food Chem ; 321: 126728, 2020 Aug 15.
Article em En | MEDLINE | ID: mdl-32259736
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Campos Magnéticos / Carne de Porco / Géis / Proteínas Musculares / Miofibrilas Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Campos Magnéticos / Carne de Porco / Géis / Proteínas Musculares / Miofibrilas Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de publicação: Reino Unido