The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

作者：Noman Walayat, Zhouyi Xiong, Hanguo Xiong, Helena M. Moreno, Asad Nawaz, Nadia Niaz, Chun Hu, Muhammad Imran Taj, Bilal Sajid Mushtaq, Ibrahim Khalifa · 发表于：LWT · 年份：2020 · DOI：10.1016/j.lwt.2020.109975 · 被引用次数：78 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Microencapsulation and Drying Processes