Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel

作者：Shiwen Lin, Liang Xue, Zihan Zhao, Baohua Kong, Chuanai Cao, Fangda Sun, Qian Liu · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114177 · 被引用次数：35 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Microencapsulation and Drying Processes