Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications.

Foods · 2023 · PMC9956232 · PMID 36832952

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a decreasing trendno p-value reported

The gel strength showed a decreasing trend due to the higher degree of oxidation at the PAW-30 s and PAW-40 s, resulting in an impairment of gelling capacities [ 35 ].

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