Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility
SH has caused fierce aggregation and the conformation transition from α-helix to β-sheets, which resulted in the decrease of WHC, textural quality and in vitro digestibility.
1990 ◽
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(3)
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pp. 374-375
1973 ◽
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Keyword(s):
1976 ◽
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pp. 376-387
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1964 ◽
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pp. 179-200
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1987 ◽
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