Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose–response of curcumin

作者：Hu Li, Lishuang Shi, Sinong Liu, Zhichao Xiao, Jingxin Sun, Jun‐Hua Shao · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136687 · 被引用次数：47 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Food Chemistry and Fat Analysis