| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415728 | Innovative Food Science & Emerging Technologies | 2016 | 10 Pages |
Abstract
The qualitative characteristics of meat products are closely related to the solubility of meat proteins. Myofibrillar proteins (MPs), as major part of total muscle proteins, are generally considered to be insoluble in water. The results showed that high-pressure homogenization has potential application for solubilizing MPs in water to develop new meat-based products in the food industry.
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Authors
Xing Chen, Xinglian Xu, Guanghong Zhou,