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
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2022.134238

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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