Ultrasound-Assisted Enzymatic Deamidation Treatment for Developing Soft Surimi Gel for Dysphagia: Gel Properties, In Vitro Digestibility, and Protein Mechanisms
A fundamental theoretical framework for the development of specialized foods that possess safe swallowing and nutritional attributes is offered and the polarity of the tryptophan residue microenvironment alters and impeding the further folding of unfolded protein structures during heat-induced gelation is examined.
Wei Wang, Qing Shao, Li-Fei Wang et al.
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