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Wang P, Han M, Xu X, Zhou G, Huang M. Rheological and Nuclear Magnetic Resonance Study on Heat-Induced Gel Properties of Spent-Hen Myofibrillar Protein Affected by Porcine Plasma Protein. J Texture Stud 2014. [DOI: 10.1111/jtxs.12063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Peng Wang
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Minyi Han
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
| | - Mengmeng Huang
- Key Laboratory of Meat Processing and Quality Control; MOE; Key Laboratory of Animal Products Processing; MOA; College of Food Science and Technology; Nanjing Agricultural University; Nanjing 210095 China
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