Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein

Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein

The enhancement of gel properties in chicken myofibrillar proteins (MPs) is a crucial objective in meat processing. In this experiment, we systematically investigated the effects of lentinan (LNT) on MP gel formation ability and three-dimensional network structure features through multi-scale struct...

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Bibliographic Details
Main Authors:	Kexin Li, Ya Ren, Yong Li, Liang Li, Yanfen Cheng, Shaojun Yun, Feier Cheng, Wenfei Zhao, Li Zhao, Mingchang Chang, Jinling Cao, Cuiping Feng
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Foods
Subjects:	lentinan chicken myofibrillar protein gel properties rheological properties
Online Access:	https://www.mdpi.com/2304-8158/14/9/1614
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