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...

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Bibliographic Details

Main Authors:	Nurul Shaeera Sulaiman, Hana Mohd Zaini, Md Jahurul Haque Akanda, Man Hin Heong, Anthony Chai, Wolyna Pindi
Format:	Article
Language:	en
Published:	Springer nature link 2024
Subjects:	QP501-801 Animal biochemistry TX341-641 Nutrition. Foods and food supply
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
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