Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein

Documenti analoghi

• Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism
  di: Huiyun Zhang, et al.
  Pubblicazione: (2024)
• Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages
  di: Geon Ho Kim, et al.
  Pubblicazione: (2024)
• Optimizing gelation properties of mixed meat myofibrillar proteins: investigating the effects of different proportions of beef, pork and chicken on physicochemical, structural and gelation properties
  di: Yajun Zhou, et al.
  Pubblicazione: (2024)
• Effect of partial substitution of complex phosphates with sodium bicarbonate on aggregation, conformation and gel properties of beef‐pork‐chicken complex myofibrillar proteins
  di: Yajun Zhou, et al.
  Pubblicazione: (2024)
• Myoglobin‐induced gel degradation in surimi: mechanistic insights into the structural disruption and oxidative aggregation of myofibrillar proteins via myosin binding
  di: Bojun Guan, et al.
  Pubblicazione: (2025)