The effect of pH and heating on the aggregation behavior and gel properties of beef myosin

Yu, Chuanlong; Chen, Lingli; Xu, Mingsheng; Ouyang, Kehui; Chen, Hui; Lin, Suyun; Wang, Wenjun

doi:10.1016/j.lwt.2023.115615

LWT

2024

DOI: 10.1016/j.lwt.2023.115615

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The effect of pH and heating on the aggregation behavior and gel properties of beef myosin

Chuanlong Yu,

Lingli Chen,

Mingsheng Xu

et al.

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Cited by 3 publications

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Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties

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Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin

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Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation

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The effect of pH and heating on the aggregation behavior and gel properties of beef myosin

Cited by 3 publications

References 30 publications

Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties

Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties

Effect of partial substitution of NaCl by KCl on aggregation behavior and gel properties of beef myosin

Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation

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