Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state - Concepedia

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Improvement on gel properties of myofibrillar protein from chicken patty with potato dietary fiber: Based on the change in myofibrillar protein structure and water state

104

Citations

45

References

2023

Year

Jia Feng, Xue Bai, Ying Li, Baohua Kong, Maheshati Nuerjiang, Kairong Wu, Zihao Li, Xiufang Xia

International Journal of Biological Macromolecules

Potato Dietary FiberGel PropertiesAlternative Protein SourceProtein EngineeringFood EngineeringFood StructureWater State

References

	Year	Citations

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