Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions

Publication date: Available online 30 May 2020Source: Food ChemistryAuthor(s): Bo Chen, Kai Zhou, Yu Wang, Yong Xie, Zhaoming Wang, Peijun Li, Baocai Xu

Source: Food Chemistry - May 31, 2020 Category: Food Science Source Type: research