Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates

Publication date: Available online 10 May 2020Source: LWTAuthor(s): Lingyue Shan, Yan Li, Qiumin Wang, Baowei Wang, Liping Guo, Jingxin Sun, Junxia Xiao, Yinglian Zhu, Xuecong Zhang, Ming Huang, Xinglian Xu, Jiying Yu, Harvey Ho, Dacheng Kang

Source: LWT Food Science and Technology - May 12, 2020 Category: Food Science Source Type: research