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The effects of high pressure treatment on the structural and digestive properties of myoglobin

Qian Li1, Hui Liu1, Shuai Jiang1

  • 1Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Food Research International (Ottawa, Ont.)
|June 2, 2022
PubMed

Keywords:
Binding modeDigestibilityHigh pressure treatmentMyoglobinStructural changes

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