Ultrastructure of longissimus dorsi myofibrillar proteins and heat-induced gels as observed with atomic force microscopy: effects of pH values and sodium ions
Water holding capacity, texture characteristics, and qualitative structural properties had been mainly focused on heat-induced gelation of myofibrillar proteins; however, the quantitative analysis to ultrastructure of the proteins and heat-induced gel was rarely reported in the previous study. The o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1568256 |