Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties

Los efectos de la interacción entre la proteína miofibrilar y aislados proteicos de soja inducidos con calor en las propiedades del gel

Zhongjiang WangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Jing LiangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Lianzhou JiangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Yang LiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaCorrespondence[email protected]
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Jing WangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Hui ZhangRural Technology Development Center, Beijing100045, ChinaView further author information

Dan LiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Feifei HanCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Qiuhui LiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Rui WangCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Baokun QiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information

Xiaonan SuiCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang150030, ChinaView further author information