Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel
作者： Mangang Wu , Jiahao Wang , Juan Hu , Zhikun Li , Rui Liu
DOI: 10.1002/JSFA.10033
关键词:
摘要: … that the MP denaturation temperature was lower than the initial starch gelatinization temperature; thus the protein–starch compound began to undergo protein denaturation and then …
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