Effects of heating rates on the self-assembly behavior and gelling properties of beef myosin.
Tian FangMengfan HanYue WangXiaomei XiangLin ChenHuijuan YangZhuang-Li KangFeng HuangXiaojing FanMinyi HanXinglian XuGuang-Hong ZhouNiamat UllahXianchao FengPublished in: Journal of the science of food and agriculture (2023)
The heating rates had an important effect on the quality of myosin gels, and had theoretical implications for improving the quality of meat gel products. © 2023 Society of Chemical Industry.
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