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Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130688
Abstract: The effective strategy of pH-shifting to improve the emulsifying properties of myofibrillar proteins (MPs) extracted from pale, soft and exudative (PSE)-like chicken was investigated. To determine the mechanism of improvement, changes on structural and physicochemical…
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Keywords:
structural emulsion;
changes structural;
emulsion properties;
driven unfolding ... See more keywords