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Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides.
Liu, Jingyang; Yang, Kun; Wu, Di; Gong, Honghong; Guo, Linxiao; Ma, Jing; Sun, Weiqing.
Afiliação
  • Liu J; College of Life Science, Yangtze University, Jingzhou, China.
  • Yang K; College of Life Science, Yangtze University, Jingzhou, China.
  • Wu D; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
  • Gong H; College of Life Science, Yangtze University, Jingzhou, China.
  • Guo L; College of Life Science, Yangtze University, Jingzhou, China.
  • Ma J; College of Marxism, Yangtze University, Jingzhou, China.
  • Sun W; College of Life Science, Yangtze University, Jingzhou, China.
J Sci Food Agric ; 104(4): 2284-2293, 2024 Mar 15.
Article em En | MEDLINE | ID: mdl-37950529
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amorphophallus / Carne Vermelha / Carne de Porco Limite: Animals Idioma: En Ano de publicação: 2024 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Amorphophallus / Carne Vermelha / Carne de Porco Limite: Animals Idioma: En Ano de publicação: 2024 Tipo de documento: Article