Effect of denaturation rate of sliver carp myosin induced by alcohols on its thermal aggregation behavior and gel properties

作者：Zhiyu Xiong, X. Wang, Ying Tian, Xin Wang, Yuan Li, Wengang Jin, Jianrong Li, Ruichang Gao · 发表于：International Journal of Biological Macromolecules · 年份：2024 · DOI：10.1016/j.ijbiomac.2024.138217 · 被引用次数：10 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Food Chemistry and Fat Analysis