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Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities

Food science & technology, 2023-11, Vol.189, p.115483, Article 115483 [Peer Reviewed Journal]

ISSN: 0023-6438 ;EISSN: 1096-1127 ;DOI: 10.1016/j.lwt.2023.115483

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  • Title:
    Characterization of the aggregation behavior of sea bass (Lateolabrax japonicus) myofibrillar proteins mediated by different ionic strengths: Protein structures, gel properties, and emulsion stabilities
  • Author: Wu, Yamei ; Xiang, Huan ; Chen, Shengjun ; Zhao, Yongqiang ; Cai, Qiuxing ; Lin, Wanling ; Wu, Yanyan ; Wang, Yueqi
  • Is Part Of: Food science & technology, 2023-11, Vol.189, p.115483, Article 115483
  • Language: English
  • Identifier: ISSN: 0023-6438
    EISSN: 1096-1127
    DOI: 10.1016/j.lwt.2023.115483
  • Source: Alma/SFX Local Collection
    DOAJ Directory of Open Access Journals
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