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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Gelling properties of myofibrillar protein from abalone (Haliotis Discus Hannai Ino) muscle

Huisheng LeCollege of Food and Biological Engineering, Jimei University, Xiamen, China;Xiamen Key Laboratory of Marine Functional Food, Xiamen, ChinaView further author information
,
Li TingCollege of Food and Biological Engineering, Jimei University, Xiamen, China;Xiamen Key Laboratory of Marine Functional Food, Xiamen, ChinaView further author information
,
Chen JunCollege of Food and Biological Engineering, Jimei University, Xiamen, China;Xiamen Key Laboratory of Marine Functional Food, Xiamen, ChinaView further author information
&
Wuyin WengCollege of Food and Biological Engineering, Jimei University, Xiamen, China;Xiamen Key Laboratory of Marine Functional Food, Xiamen, ChinaCorrespondence[email protected]
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Pages 277-288 | Received 13 Aug 2017, Accepted 15 Mar 2018, Published online: 19 Apr 2018

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