Journal article

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

Lin Wang, Min Zhang, Zhongxiang Fang, Bhesh Bhandari, Zhongxue Gao

Food Biophysics | SPRINGER | Published : 2016

University of Melbourne Researchers


Awarded by Jiangsu Province (China) Infrastructure Project

Funding Acknowledgements

We acknowledge the financial support by Jiangsu Province (China) "Collaborative Innovation Center for Food Safety and Quality Control" Industry Development Program, and Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) which have enabled us to carry out this study.