Effect of chitosan on thermal gelling properties of pork myofibrillar protein and its mechanism
The addition of chitosan can enhance the functional properties of meat protein and facilitate heat-induced gelation, making it a promising ingredient for improving the quality of processed meat products. © 2024 Society of Chemical Industry.
Authors
- Huiyun Zhang (ORCID: https://orcid.org/0000-0001-6618-8999)
- Xinling Li (ORCID: https://orcid.org/0009-0009-5912-8272)
- An Jiang (ORCID: https://orcid.org/0000-0001-5844-4972)
- QiaoQiao Bai
- Ziye Zhang
Institutions
- Henan University of Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-26
- DOI
- https://doi.org/10.1002/jsfa.13929
- Citations
- 3
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 1.02