Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (<i>Aristichthys nobilis</i>) under a Hydroxyl Radical-Generation Oxidizing System
This study investigates the effects of cathepsins on the gel strength and water-holding capacity (WHC) of myofibrillar protein gels from bighead carp (<i>Aristichthys nobilis</i>) under a hydroxyl radical-generation oxidizing system. The myofibrillar proteins were divided into control group (with ca...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-01-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/11/3/330 |
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