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Reduction of NaCl in oxidized myofibrillar protein by substitution with chloridsalts: underlining the gel changes and gastric digestive properties
| Title: | Reduction of NaCl in oxidized myofibrillar protein by substitution with chloridsalts: underlining the gel changes and gastric digestive properties | Authors: | Shi, Haibo; Zhang, Ruyi; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Liu, Xiaochen; Tomašević, Igor   ; Sun, Weizheng |
Issue Date: | 2026 | Publication: | Food Science and Human Wellness | ISSN: | 2213-4530 Food Science and Human Wellness Search Idenfier |
Publisher: | Tsinghua University Press | Type: | Article | Collation: | vol. 15 br. 1 str. 9250331-9250331 | DOI  : | 10.26599/FSHW.2024.9250331 | WoS-ID : | 001716232600001 | URI: | https://aspace.agrif.bg.ac.rs/handle/123456789/7742 https://enauka.gov.rs/handle/123456789/1035993 |
Project: | This work was supported by the National Natural Science Foundation of China (32172257) the Ministry of Science and Technology of the People’s Republic of China (DL2022163005L) |
M-category: | 21a+M21a+ |