Exploring the gelation potentials of chicken heart batter: From by-product to product

作者：Mingxia Li, Langye Jiang, Zonglin Guo, Jie Lin, Hua Zheng, Wencheng Lin, Haili Zeng, Jiankun Wu, Hongtao Lei, Shaozong Wu · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142316 · 被引用次数：7 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides