2021•LWTRequires access

Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions

Yuanqi Lv, Lilan Xu, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang, Junhua Li

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Key concepts: Myofibril, Egg white, Salt (chemistry), Food science, Chemistry, White (mutation), Protein isolate, Salt solution

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Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions — Research Paper | ScholarLens