Magnetic field-mediated oxidative modification of myoglobin: One effective method for improving the gel properties of myofibrillar protein

已完结 10 由刘才华发布于 2025/2/20 10:51:31

DOI:10.1016/j.foodchem.2025.142899
作者：Xiaoyu Wu , Xiaolong Feng , Jingjiao Jiang, Qianwen Jiang, Jing Ma, Weiqing Sun
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2025.142899

Elsevier

Abstract：This study employed a magnetic field to investigate the impact of myoglobin (Mb) oxidation (0–20 mmol/L H2O2) on the gel properties of myofibrillar protein (MP). The results indicated that m

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