Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies

已完结 10 由南音发布于 2026/7/19 23:48:40

DOI:10.1016/j.tifs.2023.06.035
作者：Yuemei Zhang ,?Genpeng Bai ,?Jinpeng Wang ,?Ying Wang ,?Guofeng Jin ,?Wendi Teng ,?Fang Geng ,?Jinxuan Cao
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：BackgroundFreezing has been widely used to preserve meat and aquatic products. However, environmental fluctuations in freezing/thawing would bring inevitable damage to the structure and char

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