Improving functionality of myofibrillar protein: A comparative study on fat types on the resulting gelling and microstructure properties
Myofibrillar proteins are mainly responsible for the structure-forming properties of emulsified meat products due to their gelling abilities. To enhance the gel characteristics of myofibrillar protein, the effect of lipids in different physical states on MP gelation was studied. In this study, chick...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
Springer nature link
2024
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/44354/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/44354/ https://doi.org/10.1007/s11947-024-03436-7 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|