Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties.
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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… read more here.
Keywords: structural emulsion; changes structural; emulsion properties; driven unfolding ... See more keywords