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The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations

Xinbo Zhuang1, Minyi Han1, Xiping Jiang2

  • 1MOE Joint International Research Laboratory of Animal Health and Food Safety, Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing 210095, China.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
Dietary fiberMicrostructureMolecular conformationMyofibrillar proteinsPrincipal component analysis

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