Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
| Title: | Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles |
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| Authors: | Ding, Yuxin, Feng, Ruonan, Zhu, Zhifei, Xu, Junmin, Xu, Yanshun |
| Source: | In Food Chemistry: X 30 June 2024 22 |
| Database: | ScienceDirect |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101448 |
| Published in: | Food Chemistry: X |
| Language: | English |