Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

Published 2020 View Full Article

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Title
Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions
Authors
Keywords
Myofibrillar protein gel, High temperature, Textural deterioration, Protein aggregates, Molecular forces
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 127186
Publisher
Elsevier BV
Online
2020-05-30
DOI
10.1016/j.foodchem.2020.127186

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