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January 12, 2022LWTOpen Access

Effect of sodium bicarbonate on solubility, conformation and emulsion properties of pale, soft and exudative meat myofibrillar proteins

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XZXiaoli ZouShaanxi University of TechnologyZKZhuangli KangYangzhou Vocational UniversityYLYanping LiBGI Group (China)

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Cite This Study

Zou et al. (2022) studied this question.

synapsesocial.com/papers/6ab2199d73a7c795ab87c51dhttps://doi.org/10.1016/j.lwt.2022.113097
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