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How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation process

Haibo Shi; Yongjie Li; Jiabao Zheng; Xianqi Yao; Wei Wang; Igor Tomasevic; Weizheng Sun
Meat Science · Vol. 221 · pp. 109735 · 2025
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2025-03-01
Publication Year2025
Volume221
Pages109735
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2024.109735
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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