Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels
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DOI: 10.1007/s11694-018-9847-8
Abstract: The effects of chicken myofibrillar protein (MP) concentrations (20, 40 and 60 mg/mL) on MP oxidation and the subsequent effects on water holding capacity (WHC) of heat-induced gels were investigated. MP oxidation stressed by a hydroxyl… read more here.
Keywords: protein; effects chicken; oxidation; water ... See more keywords