The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions

作者：Zongyuan Han, Xingxia Li, Yubo Liu, Xiqing Yue, Zhaoxia Wu, Jun‐Hua Shao · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.106825 · 被引用次数：54 · 研究领域：Proteins in Food Systems、Muscle metabolism and nutrition、Meat and Animal Product Quality