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Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

Ziye Zhang1, Yuling Yang2, Peng Zhou3

  • 1College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, PR China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, Jiangsu Province 214122, PR China.

Food Chemistry
|September 25, 2016
PubMed

Keywords:
ConformationDSCGelation propertyHigh pressureMyofibrillar proteinSEM

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