The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition

Publication date: November 2021Source: LWT, Volume 151Author(s): Di Wu, Juanjuan Guo, Xian Wang, Kun Yang, Limei Wang, Jing Ma, Yuanhua Zhou, Weiqing Sun
Source: LWT Food Science and Technology - Category: Food Science Source Type: research