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Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by

Xueshen Zhu1,2, Jiaxin Zhang1, Shaohua Liu1

  • 1Key Lab of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China.

Foods (Basel, Switzerland)
|April 12, 2022
PubMed

Keywords:
duck myofibrillar protein isolategel proprietiesheat-induced gelmolecular structurepea protein isolate

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