Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation

作者：Xiao Feng, Kaiyue Cen, Xi Yu, Caoxing Huang, Yang Wei, Yuling Yang, Xiaozhi Tang · 发表于：International Journal of Biological Macromolecules · 年份：2023 · DOI：10.1016/j.ijbiomac.2023.126682 · 被引用次数：24 · 研究领域：Muscle metabolism and nutrition、Meat and Animal Product Quality、Proteins in Food Systems