Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment

Publication date: Available online 29 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Amir Amiri, Parisa Sharifian, Naghmeh Morakabati, Alireza Mousakhani-Ganjeh, Maryamalsaddat Mirtaheri, Azadeh Nilghaz, Yi-gong Guo, Anubhav Pratap-Singh

Source: Innovative Food Science and Emerging Technologies - July 1, 2021 Category: Food Science Source Type: research