Effect of chitosan oligosaccharides with different molecular weight in alleviating textural deterioration of chicken myofibrillar protein gel with high-temperature treatment

作者：Yuntao Wang, Zijian Niu, Rui Li, Shasha Wang, Jinchu Yang · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.136253 · 被引用次数：9 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Animal Nutrition and Physiology