Work

Effects of high pressure modification on conformation and gelation properties of myofibrillar protein

Year: 2016

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2016.09.040

Authors: Ziye Zhang, Yuling Yang, Peng Zhou, Xing Zhang, Jingyu Wang

Institutions: Jiangnan University, Nanjing University of Finance and Economics, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

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

Funder: National Natural Science Foundation of China

Award: G66747175

OpenAlex ID: W2513192173

FWCI: 26.43

Cites: 40

Cited by: 458

Related to: 10