Structures and properties of chicken myofibrillar protein gel induced by microwave heating

Wei, SM; Yang, YL; Feng, X; Li, SS; Zhou, L; Wang, JY; Tang, XZ

Yang, YL (corresponding author), Nanjing Univ Finance & Econ, Key Lab Grains & Oils Qual Control & Proc, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Nanjing 210023, Peoples R China.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020; 55 (7): 2691

Abstract

Structures and properties of myofibrillar protein gel prepared at different power (300-800 W) were evaluated. Amino acid analysis demonstrated that ch......

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