Zheng-Wei Yang

Staged structural changes of fermented chicken breast myofibrillar protein: Conformational unfolding and aggregation.

Fermented chicken breast is promoted as a healthier alternative to traditional high-fat fermented meat products, yet its quality depends critically on the structural state of myofibrillar protein (MP). To clarify how MP deteriorates during extended natural fermentation, this study established a 150-day fermentation mod...