Effect of Citrus Changshan-huyou Peel Powder on the Gelling Properties of Hairtail (Trichiurus Lepturus) Myofibrillar Protein

LIU Wen-juan; Munire; WU Chun-hua; LI Shan; HU Yue; HU Ya-qin

doi:10.13982/j.mfst.1673-9078.2015.1.015

Home>Articles>Effect of Citrus Changshan-huyou Peel Powder on the Gelling Properties of Hairtail (Trichiurus Lepturus) Myofibrillar Protein

DOI: 10.13982/j.mfst.1673-9078.2015.1.015

Effect of Citrus Changshan-huyou Peel Powder on the Gelling Properties of Hairtail (Trichiurus Lepturus) Myofibrillar Protein

LIU Wen-juan

Munire

WU Chun-hua

LI Shan

HU Yue

HU Ya-qin

Keywords：citrus changshan-huyou peel powder peel powdermyofibrillar proteingelling propertiessodium dodecyl sulfate polyacrylamide gel electrophoresis

Publication Date：2015-01-01

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Modern Food Science & Technology

PKUISTICEI

Year, Vol.(Issue)：2015,31(1)