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Updated: Jul 12, 2025

Force-Clamp Rheometry for Characterizing Protein-based Hydrogels
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Force-Clamp Rheometry for Characterizing Protein-based Hydrogels

Published on: August 21, 2018

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肌纤维蛋白的热可逆凝:卷轴和热可逆性之间的关系

Lingying Zhang1,2, Yanna Zhang1,2, Yue Wang1,2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China.

Current research in food science
|October 20, 2023
PubMed
概括

蛋白质-氨酸酶去化产生热可逆的肌纤维蛋白 (MP) 凝. 肌尾中的卷卷 (CC) 结构是这种可逆凝的关键,使新的肌肉蛋白产品开发成为可能.

关键词:
卷卷卷卷卷卷的卷肌纤维细胞蛋白质是什么蛋白质谷氨胺酶是一种蛋白质.热可逆凝是一种热可逆凝.三乙醇 (Trifluoroethanol) 是一种三乙醇.

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