Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins

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DOI:10.1016/j.foodchem.2022.134238
作者：Mingming Zhu ,?Huijie Li ,?Yi Xing ,?Changming Ma ,?Zeyu Peng ,?Lingxia Jiao ,?Zhuangli Kang ,?Shengming Zhao ,?Hanjun Ma
文献类型：期刊论文
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Elsevier

Abstract：The present study further investigated the effects of fluctuated low-temperature combined with high-humidity thawing (FLHT) on the gelling properties of pork myofibrillar proteins (MPs). Res

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