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How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process
| Title: | How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process | Authors: | Shi, Haibo; Li, Yongjie; Zheng, Jiabao; Yao, Xianqi; Wang, Wei; Tomasevic, Igor B   ; Sun, Weizheng |
Issue Date: | 2025 | Publication: | MEAT SCIENCE | ISSN: | 0309-1740 Meat Science Search Idenfier |
Type: | Article | Collation: | vol. 221 str. 109735-109735 | DOI: | 10.1016/j.meatsci.2024.109735 | WoS-ID: | 001394628800001 | Scopus-ID: | 2-s2.0-85212858741 | URI: | https://enauka.gov.rs/handle/123456789/963859 | Project: | National Natural Science Foundation of China [32172257] Ministry of Science and Technology of the People's Republic of China [DL2022163005L] Science and Tech-nology Program of Qingyuan [2022KJJH018] Postdoctoral Inno-vative Talent Support Program [BX20230130] The 111 Project [B17018] |
Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 21aM21a |
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