Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

Mangang Wua College of Food Science and Engineering, Yangzhou University, Yangzhou, China;b Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China;c Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, ChinaCorrespondence[email protected]

Yan Caoa College of Food Science and Engineering, Yangzhou University, Yangzhou, China

Shumin Leia College of Food Science and Engineering, Yangzhou University, Yangzhou, China

Yang Liua College of Food Science and Engineering, Yangzhou University, Yangzhou, China

Jiahao Wanga College of Food Science and Engineering, Yangzhou University, Yangzhou, China

Juan Hua College of Food Science and Engineering, Yangzhou University, Yangzhou, China

Zhikun Lia College of Food Science and Engineering, Yangzhou University, Yangzhou, China

Rui Liua College of Food Science and Engineering, Yangzhou University, Yangzhou, China

Qingfeng Gea College of Food Science and Engineering, Yangzhou University, Yangzhou, China;b Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China

Hai Yua College of Food Science and Engineering, Yangzhou University, Yangzhou, China;b Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou, China

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Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

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Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein

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