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Effects of Heating Rates on the Self-Assembly Behavior and Gelling Properties of Beef Myosin.

Tian Fang,Mengfan Han, Yue Wang,Xiaomei Xiang,Lin Chen,Huijuan Yang,Zhuangli Kang,Feng Huang,Xiaojing Fan,Minyi Han,Xinglian Xu,Guanghong Zhou,Niamat Ullah,Xianchao Feng

Journal of the Science of Food and Agriculture（2023）

Cited 5|Views30
Key words
beef myosin,heating rates,aggregation,self-assembly,denaturation
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