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Effect of oxidation on finely segmented products of snakehead: Digestibility and microstructure

Hongyu Jiang1, Wang Li1, Haonan Gong1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.

Food Chemistry
|December 28, 2024
PubMed

Keywords:
In vitro digestionMyofibrillar proteinsOxidationThermal denaturationWater distribution

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