Ultrasound-assisted phosphorylation of goose myofibrillar proteins: Improving protein structure and functional properties.
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DOI: 10.1002/jsfa.12616
Abstract: BACKGROUND Goose meat was rough and embedded with dense connective tissue, impairing protein solubility. Therefore, in order to improve the functional properties of goose myofibrillar protein (GMP), ultrasound was used to assist phosphorylation of GMP.… read more here.
Keywords: functional properties; assisted phosphorylation; ultrasound assisted; goose myofibrillar ... See more keywords