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
Effect of Lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress.
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DOI: 10.1002/jsfa.12618
Abstract: BACKGROUND The reduction of protein oxidation is critical to maintaining reconstituted meat product quality. In this study, the dose-dependent effects of lentinan (LNT) on gelling properties and chemical changes of oxidatively stressed goose myofibrillar protein… read more here.
Keywords: oxidation; effect; goose myofibrillar; gelling properties ... See more keywords