Work

Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions

Year: 2022

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2022.133852

Authors: Ning Zhu, Mingwu Zang, Shouwei Wang, Shunliang Zhang, Bing Zhao, Meng Liu, Su Li, Qianrong Wu, Bowen Liu, Yan Zhao, Xiaoling Qiao

Institutions: Beijing Academy of Food Sciences, China Meat Research Centre

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: Key Research and Development Program of Ningxia

Award: G4982454363

OpenAlex ID: W4289712147

FWCI: 12.23

Cites: 40

Cited by: 93

Related to: 10