Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins

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DOI:10.1016/j.foodchem.2023.137337
作者：Mingming Zhu , He Wang , Jiaxing Zong , Juan Zhang , Shengming Zhao , Hanjun Ma
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.2023.137337

Elsevier

Abstract：The impact of low-frequency alternating magnetic field thawing (LF-MFT) on the physicochemical and gelling properties of porcine myofibrillar proteins (MP) was studied. Results showed that c

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上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierUnderstanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteins