l-arginine and l-lysine improve the uniformity and physicochemical properties of pale, soft, and exudative-like myofibrillar proteins gel by inhibiting their dynamic thermal aggregation behaviors

Food Chemistry 2026

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Authors: Xun Gao, Wei Zhang, Yunyun Jiang, Yang Cheng, Lei Liu, Cunliu Zhou

DOI: 10.1016/j.foodchem.2026.149350

Cited by: 1

References: 26

Fields of Study & Subjects

Silk-based biomaterials and applications Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides

References 26