Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel.

Mangang WuJiahao WangJuan HuZhikun LiRui LiuYang LiuYan CaoQingfeng GeHai Yu

Published in: Journal of the science of food and agriculture (2019)

Different typical native starch has varied impacts on the gel strength, water holding capacity, rheological properties and microstructure of MP gels, indicating the potential and feasibility of these typical native starches as an addition agent to modify the textural properties in comminuted meat products. © 2019 Society of Chemical Industry.

Keyphrases

magnetic resonance
high resolution
white matter
multiple sclerosis
wound healing
human health