Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions
| Autor: | Cao, Chuanai a, Zhang, Jingming a, Kong, Baohua a, Sun, Fangda a, Zhang, Hongwei a, Liu, Qian a, b, ⁎ |
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| Zdroj: | In Food Hydrocolloids October 2024 155 |
| Databáze: | ScienceDirect |
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