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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure

Gaoshang Lia College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China;b Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, ChinaView further author information
,
Yanting Chena College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Shifen Xuana College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Mingchun Lva College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Jinjie Zhanga College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Qiaoming Loua College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaView further author information
,
Ru Jiaa College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, ChinaCorrespondence[email protected]
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&
Wenge Yanga College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China;b Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, ChinaCorrespondence[email protected]
View further author information
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Pages 1310-1321 | Received 27 Mar 2019, Accepted 07 Jul 2019, Published online: 18 Jul 2019

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