Effect of Amyloid Protein Fibrils on the Quality of Frozen Minced Meat

In this study, amyloid protein fibrils (APFs) were prepared from whey protein isolate (WPI). The microstructure of APFs was characterized by transmission electron microscopy (TEM), which confirmed the formation of non-branching nanofibers. The differences in secondary structures between WPI and APFs...

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Hlavní autor:	WU Xiao, LIU Zhanghanyu, LIU Shuo, WANG Mengting, SUN Xiaoshuai, LI Teng
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	China Food Publishing Company 2024-12-01
Edice:	Shipin Kexue
Témata:	amyloid protein fibrils; ice recrystallization inhibition activity; splat assay; frozen minced pork
On-line přístup:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-008.pdf
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