Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions

作者：Yanyan Wu, Yanyan Wu, Yamei Wu, Yamei Wu, Yongqiang Zhao, Huan Xiang, Zhiming Hao, Qin Wang, Yueqi Wang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143426 · 被引用次数：24 · 研究领域：Proteins in Food Systems、Food composition and properties、Polysaccharides Composition and Applications