Micro- and nano-sized starch to inhibit gel deterioration and myofibrillar protein strands bunching by molecular interactions under multiple freeze-thaw cycles

作者：Xuxu Li, Ruonan Huang, Ruonan Huang, Dan Wu, Dapeng Li, Tao Yin, Shanbai Xiong, Qilin Huang · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.109890 · 被引用次数：23 · 研究领域：Meat and Animal Product Quality、Microencapsulation and Drying Processes、Protein Hydrolysis and Bioactive Peptides