鱼类肌原纤维蛋白热凝及流变特性研究进展

Advances on thermal gelation and rheological properties of fish myofibrillar protein

综述国内外有关肌原纤维蛋白热凝及流变性质最新研究进展,包括肌原纤维蛋白的组成、结构、性质、热凝机制和热凝动态流变等研究,并介绍影响热凝流变的主要因素。

Study advances on thermal gelation and rheological properties of myofibrillar protein, including the composition, structure, properties, the principle of thermal gelation and dynamic rheological. The major effect facters of thermal gelation and dynamic rheological were introduced.