More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization

作者：Zongyun Yang, Zhen Li, Peng Wang, Yun Bai, Yating Liu, Weinan Wang, Xinglian Xu, Juan Shen · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.111120 · 被引用次数：13 · 研究领域：Proteins in Food Systems、Lubricants and Their Additives、Muscle metabolism and nutrition