Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment

作者：Sinan Zhang, Maninder Meenu, Ting Xiao, Junde Ren, Lihui Hu, Tao Song, Hosahalli S. Ramaswamy, Yong Yu · 发表于：Innovative Food Science & Emerging Technologies · 年份：2024 · DOI：10.1016/j.ifset.2024.103663 · 被引用次数：24 · 研究领域：Meat and Animal Product Quality、Bee Products Chemical Analysis、Insect Utilization and Effects