Yongxia Xu

Oxidation and gelation of myoglobin-myosin induced by the plasma-activated water

Plasma-activated water (PAW) is a novel non-thermal processing technology in the food field. However, the interaction between PAW and protein in unwashed surimi remains unclear. In this study, myoglobin (Mb) was mixed with myosin to simulate Mb-induced degradation in unwashed sur...