Effect of Amyloid Protein Fibrils on the Quality of Frozen Minced Meat
In this study, amyloid protein fibrils (APFs) were prepared from whey protein isolate (WPI). The microstructure of APFs was characterized by transmission electron microscopy (TEM), which confirmed the formation of non-branching nanofibers. The differences in secondary structures between WPI and APFs...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-008.pdf |
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