Strategies to optimize the structural and functional properties of myofibrillar proteins: Physical and biochemical perspectives.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2139660
Abstract: Myofibrillar protein (MP), as the main meat protein, have high nutritional value. However, the relatively poor solubility of MP at low ionic strength sometimes limits the utilization of MP to produce products rich in meat… read more here.
Keywords: modification; strategies optimize; optimize structural; magnetic field ... See more keywords