Effects of heating temperature on gel properties of mandarin  fish (Siniperca chuatsi) myofibrillar protein

LI Ling; YANG Mingliu; ZHOU Yingqin; YIN Junfeng; CHEN Xiao'e; XIE Ningning

doi:10.13995/j.cnki.11-1802/ts.032840

Effects of heating temperature on gel properties of mandarin fish (Siniperca chuatsi) myofibrillar protein

LI Ling, YANG Mingliu, ZHOU Yingqin, YIN Junfeng, CHEN Xiao'e, XIE Ningning

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 242-248.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (19) : 242-248. DOI: 10.13995/j.cnki.11-1802/ts.032840

Effects of heating temperature on gel properties of mandarin fish (Siniperca chuatsi) myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(19): 242-248 https://doi.org/10.13995/j.cnki.11-1802/ts.032840

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Received	Revised	Published
2022-07-01	2022-09-05	2023-10-15
Issue Date
2023-11-01

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