Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast

Published 2020 View Full Article

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Title
Ultrasound-assisted immersion freezing reduces the structure and gel property deterioration of myofibrillar protein from chicken breast
Authors
Keywords
Ultrasound-assisted immersion freezing, Protein structure, Gel property, Ice crystal, Myofibrillar protein, Chicken breast
Journal
ULTRASONICS SONOCHEMISTRY
Volume 67, Issue -, Pages 105137
Publisher
Elsevier BV
Online
2020-04-23
DOI
10.1016/j.ultsonch.2020.105137

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