Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating

Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Xin Du, Mengna Zhao, Nan Pan, Songping Wang, Xiufang Xia, Dongjie Zhang

Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research