Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions

作者：Xiang Li, Bo Wang, Wenwen Hou, Jie Tang, Hongbin Lin, Junqiang Lian, Qian Liu, Mingfeng Xu, Yuan Ma, Yu Dong, Dong Zhang, Jiaxin Chen · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145261 · 被引用次数：7 · 研究领域：Proteins in Food Systems、Muscle metabolism and nutrition、Meat and Animal Product Quality