Effect of Mg2+ on the Structure and Gel Properties of Mutton Myofibrillar Protein
LI Silei, WANG Shouwei, ZHAO Bing, ZANG Mingwu, LI Sining, TANG Shanhu
(1. College of Food Science and Technology, South West Minzu University, Chengdu 610041, China; 2. China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, China)
LI Silei, WANG Shouwei, ZHAO Bing, ZANG Mingwu, LI Sining, TANG Shanhu. Effect of Mg2+ on the Structure and Gel Properties of Mutton Myofibrillar Protein[J]. FOOD SCIENCE, 2023, 44(8): 109-117.