Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties

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Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel: an insight into gelling and physicochemical properties

Cited by 3 publications

References 54 publications

Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein

Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein

Effects of eggshell powder emulsion gel on the oxidative stability and sustained-release effect of lavender essential oil

Impact of Phosphorus on the Functional Properties of Extracellular Polymeric Substances Recovered from Sludge

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