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High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum.
Zhao, Shengming; Li, Zhao; Liu, Yu; Zhao, Yanan; Yuan, Xiaorui; Kang, Zhuangli; Zhu, Mingming; Ma, Hanjun.
Afiliação
  • Zhao S; School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China.
  • Li Z; National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China.
  • Liu Y; School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China.
  • Zhao Y; National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China.
  • Yuan X; School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China.
  • Kang Z; National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China.
  • Zhu M; School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China.
  • Ma H; National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China.
Food Chem X ; 14: 100320, 2022 Jun 30.
Article em En | MEDLINE | ID: mdl-35571334
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article