Advances in heat-induced gel properties and chemical forces of myofibrillar protein gel

doi:10.13995/j.cnki.11-1802/ts.022820

WANG Jingyu, HU Xin, LIU Xiaoyan, JI Hong, YANG Jingxia, LIU Xiaoli, CHEN Chen, QU Changqing

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 300-306.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (8) : 300-306. DOI: 10.13995/j.cnki.11-1802/ts.022820

Advances in heat-induced gel properties and chemical forces of myofibrillar protein gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(8): 300-306 https://doi.org/10.13995/j.cnki.11-1802/ts.022820

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Received	Published
2019-11-16	2020-04-25
Issue Date
2020-05-20

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