Influence of biofilm surface layer protein A (BslA) on the gel structure of myofibril protein from chicken breast.
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DOI: 10.1002/jsfa.8339
Abstract: BACKGROUND Different techniques have been applied to alter myofibril protein (MP) structure, which further promotes protein-protein interactions and influencing the MP gelling characteristics. Influence of BslA from natto food (protein concentration, 30 mg mL-1 ;… read more here.
Keywords: protein; influence; myofibril protein; structure ... See more keywords