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Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties
| Title: | Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties | Authors: | Shi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Liu, Xiaochen; Tomasevic, Igor   ; Sun, Weizheng |
Issue Date: | 2026 | Publication: | FOOD SCIENCE AND HUMAN WELLNESS | ISSN: | 2213-4530 Food Science and Human Wellness Search Idenfier |
Type: | Article | Collation: | vol. 15 br. 1 str. 9250331-9250331 | DOI  : | 10.26599/FSHW.2024.9250331 | WoS-ID : | 001716232600001 | URI: | https://enauka.gov.rs/handle/123456789/1033949 | Project: | National Natural Science Foundation of China [32172257] Ministry of Science and Technology of the People's Republic of China [DL2022163005L] Science and Technology Program of Qingyuan [2022KJJH018] Postdoctoral Innovative Talent Support Program [BX20230130] The 111 Project [B17018] |
Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 21a+M21a+ |
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