Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel PropertiesSin-Woo Noh(Gyeongnam National University of Science and Technology), Hyun‐Wook Kim(Gyeongnam National University of Science and Technology)Food Science of Animal ResourcesApril 1, 201910.5851/kosfa.2019.e18Cited by 20SaveCiteExport RISWatch citationsRelated PapersProteolytic Activity of Silkworm Thorn (Cudrania tricuspidata) Fruit for Enzymatic Hydrolysis of Food Proteins|Molecules|2024|2