Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation
Jingxin Sun(Qingdao Agricultural University), Peng Li(Wuhan Polytechnic University), Zhen Wu(Qingdao Agricultural University), Xinglian Xu(Nanjing Agricultural University)
Cited by 62
Related Papers
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
|Food Hydrocolloids|2017|231
Stress Effects on Meat Quality: A Mechanistic Perspective
|Comprehensive Reviews in Food Science and Food Safety|2018|226
The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations
|Food Chemistry|2018|136
Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review
|Comprehensive Reviews in Food Science and Food Safety|2020|131