Ultrasound combined with basic amino acids treatment: An effective strategy for mitigating gel deterioration in repeatedly freeze-thawed myofibrillar proteins

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 31 January 2026

Source: Food Research International, Volume 224

Author(s): Yixin Zhao, Lichao He, Jing Wang, Guofeng Jin

Publication date: 31 January 2026Source: Food Research International, Volume 224Author(s): Yixin Zhao, Lichao He, Jing Wang, Guofeng Jin Read More

Related posts:

Default ThumbnailAnaerobic and aerobic regulation of H2S formation and spoilage mechanism of Shewanella putrefaciens via integrated multi-approaches Default ThumbnailModulation of viscosity, swallowability, and stability of starch-based thickener: The effect of konjac gum and xanthan gum Default ThumbnailComparative analysis of Tibetan human milk fat globule membrane proteins across lactation stages Default ThumbnailConcentration-dependent ion-specific amyloid fibrillation of Phaseolus vulgaris protein for dysphagia-oriented hydrogels Default ThumbnailThermal polymerization and structural analysis of ovotransferrin fibrils: Antibacterial activity and mechanism of action Default ThumbnailThe fabrication of yolk immunoglobulin and encapsulation by W1/O/W2 double emulsion