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Influence of extreme alkaline pH induced unfolding and aggregation on PSE-like chicken protein edible film formation

Xue Zhao1, Tong Xing2, Xinglian Xu1

  • 1Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, MOA, Key Lab of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Food Chemistry
|March 16, 2020
PubMed

Keywords:
Asymmetrical flow field-flow fractionationEdible filmPSE-like meatProtein aggregation

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