Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties

作者：Xiaohan Liu, Guifang Tian, Kexin Fu, Shuojing Zuo, Xiaoyan Li, Jilu Sun, Beiwei Zhu, Yaxin Sang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139884 · 被引用次数：21 · 研究领域：Proteins in Food Systems、Food composition and properties、Meat and Animal Product Quality