Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated fro...

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Detalles Bibliográficos
Autores principales: Noh, Sin-Woo, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533400/
https://www.ncbi.nlm.nih.gov/pubmed/31149665
http://dx.doi.org/10.5851/kosfa.2019.e18

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6533400/
https://www.ncbi.nlm.nih.gov/pubmed/31149665
http://dx.doi.org/10.5851/kosfa.2019.e18

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