Work

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Year: 2010

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2010.08.016

Authors: Ru Liu, Si-Ming Zhao, Bi-Jun Xie, Shan-Bai Xiong

Institution: Huazhong Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Huazhong University of Science and Technology, Fundamental Research Funds for the Central Universities

Awards: G5817317984, G8881087262

OpenAlex ID: W2049386193

FWCI: 3.713

Cites: 45

Cited by: 341

Related to: 10