The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture

作者：Ning Zhao, Henan Zou, Shuang Sun, Cuiping Yu · 发表于：International Journal of Biological Macromolecules · 年份：2020 · DOI：10.1016/j.ijbiomac.2020.08.025 · 被引用次数：136 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Meat and Animal Product Quality