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January 1, 2015Food Science and Technology ResearchOpen Access

Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel

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ZZZiye ZhangJiangnan UniversityYYYuling YangTongji UniversityXTXiaozhi TangNanjing University of Finance and Economics

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Zhang et al. (2015) studied this question.

synapsesocial.com/papers/6a93ec3d5d56bd3c45d6815fhttps://doi.org/10.3136/fstr.21.597
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