Effects of heat treatment at two temperatures on the myosin cluster of bighead carp for gel formation

Yuan, L; Liu, YA; Ge, J; Feng, XP; Gao, RC

Gao, RC (reprint author), Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China.

CYTA-JOURNAL OF FOOD, 2017; 15 (4): 574

Abstract

The -helix of myosin decreased and the diameter of the myosin clusters increased monotonically with increasing heating time at 50 and 90 degrees C. Th......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索