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    Home > Food News > Food Articles > Professor Xu Baocai: By regulating the aggregation of myogen fibrin to alleviate the deterioration of protein gel's texture at high temperatures: the effects of hydrophobic interactions.

    Professor Xu Baocai: By regulating the aggregation of myogen fibrin to alleviate the deterioration of protein gel's texture at high temperatures: the effects of hydrophobic interactions.

    • Last Update: 2020-10-17
    • Source: Internet
    • Author: User
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    Professor Xu Baocai of the School of Food and Bioengineering, Hefei University of Technology, published an article online on October 3 in
    Food Chemistry
    , "Modulating theagregation of myofrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions", which proposes a strategy for using model hydrophobic molecules to inhibit over-accumulation of MP during heating. Professor Xu Baocai is the author of this paper.
    the main points of the study.
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