Work

Mechanisms of inulin addition affecting the properties of chicken myofibrillar protein gel

Year: 2022

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2022.107843

Authors: Keying Han, Shanshan Li, Yuling Yang, Xiao Feng, Xiaozhi Tang, Yumin Chen

Institution: Nanjing University of Finance and Economics

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: National Natural Science Foundation of China, Natural Science Foundation of Jiangsu Province, Priority Academic Program Development of Jiangsu Higher Education Institutions

Awards: G66747175, G6886085323, G7962044380

OpenAlex ID: W4281718375

FWCI: 15.58

Cites: 42

Cited by: 143

Related to: 10