Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating

作者：Haili Niu, Xiufang Xia, Chao Wang, Baohua Kong, Qian Liu · 发表于：Food Chemistry · 年份：2017 · DOI：10.1016/j.foodchem.2017.09.055 · 被引用次数：125 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Muscle metabolism and nutrition