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Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels.
Jiang, Shuai; Zhao, Shenchi; Jia, Xiwen; Wang, Hui; Zhang, Huan; Liu, Qian; Kong, Baohua.
Afiliação
  • Jiang S; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
  • Zhao S; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Jia X; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Wang H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Zhang H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
  • Liu Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: liuqian@neau.edu.cn.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh@neau.edu.cn.
Food Chem ; 311: 126018, 2020 May 01.
Article em En | MEDLINE | ID: mdl-31862566
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Beta-Glucanas / Géis / Proteínas Musculares Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Beta-Glucanas / Géis / Proteínas Musculares Limite: Animals Idioma: En Ano de publicação: 2020 Tipo de documento: Article