Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage

Li Huang, Qian Liu, Xiufang Xia, Baohua Kong, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

63 Scopus citations

Fingerprint

Dive into the research topics of 'Oxidative changes and weakened gelling ability of salt-extracted protein are responsible for textural losses in dumpling meat fillings during frozen storage'. Together they form a unique fingerprint.

Food Science