Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment

已完结 10 由木木发布于 2025/12/11 22:41:20

DOI:10.1016/j.ijbiomac.2024.136253
作者：Yuntao Wang , Zijian Niu , Rui Li , Shasha Wang , Jinchu Yang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The molecular weight (MW) of oligosaccharides on gel properties of myofibrillar protein (MP) at high temperature remains unclear. In this study, it was found that chitosan oligosaccharides (

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