Work

Effects of inulin on the gel properties and molecular structure of porcine myosin: A underlying mechanisms study

Year: 2020

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2020.105974

Authors: Yumei Zhang, Ming Dong, Xinyue Zhang, Yangjian Hu, Minyi Han, Xinglian Xu, Guanghong Zhou

Institution: Wen's Food Group (China)

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: Ministry of Agriculture of the People's Republic of China, Priority Academic Program Development of Jiangsu Higher Education Institutions, China Agricultural Research System, National Key Research and Development Program of China

Awards: G136838134, G7136692898

OpenAlex ID: W3022044491

FWCI: 6.386

Cites: 55

Cited by: 89

Related to: 10