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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle

Qixing JiangState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
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Jingwen HanState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Pei GaoState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Lixia YuState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Yanshun XuState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
&
Wenshui XiaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
Pages 2110-2120 | Received 10 Oct 2017, Accepted 13 Jun 2018, Published online: 04 Sep 2018

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