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. 2020 Dec 25;10(1):40. doi: 10.3390/foods10010040

Figure 3.

Figure 3

Storage modulus (G′) development of oxidatively modified myofibrillar protein during thermal gelation. (A) oxidation in a Fenton system (FeCl2/H2O2); (B) oxidation in a glucose oxidase (GluOx) system. ∆ denotes the differential between the highest and lowest final G′ values. Ref: Wang et al. [44].