Effect of Curcumin on Physicochemical and Gel Properties of Pork Myofibrillar Proteins under Oxidative Condition
To explore the effects of different curcumin concentrations on the gel properties of pork myofibrillar proteins (MPs), changes in gel whiteness, cooking loss, water retention capacity, texture, dynamic rheology, intermolecular forces, microstructure, and protein electropherograms were evaluated afte...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2024-04-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-8-008.pdf |
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