Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation.

MLA

Yao, Wenjing, et al. “Revealing the Deterioration Mechanism in Gelling Properties of Pork Myofibrillar Protein Gel Induced by High-Temperature Treatments: Perspective on the Protein Aggregation and Conformation.” Meat Science, vol. 217, Nov. 2024, p. 109595. EBSCOhost, https://doi.org/10.1016/j.meatsci.2024.109595.

APA

Yao, W., Zhao, Z., Zhang, J., Kong, B., Sun, F., Liu, Q., & Cao, C. (2024). Revealing the deterioration mechanism in gelling properties of pork myofibrillar protein gel induced by high-temperature treatments: Perspective on the protein aggregation and conformation. Meat Science, 217, 109595. https://doi.org/10.1016/j.meatsci.2024.109595

Chicago

Yao, Wenjing, Zihan Zhao, Jingming Zhang, Baohua Kong, Fangda Sun, Qian Liu, and Chuanai Cao. 2024. “Revealing the Deterioration Mechanism in Gelling Properties of Pork Myofibrillar Protein Gel Induced by High-Temperature Treatments: Perspective on the Protein Aggregation and Conformation.” Meat Science 217 (November): 109595. doi:10.1016/j.meatsci.2024.109595.