Enhancing porcine myofibrillar protein properties via twin-screw extrusion-modified Stropharia rugosoannulata mushroom: Gelation, structure, and in vitro digestibility

作者：Wanchao Chen, Xinrong Ban, Wen Li, Di Wu, Zhong Zhang, Peng Liu, Jingjun Li, Baocai Xu, Yan Yang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145915 · 被引用次数：4 · 研究领域：Proteins in Food Systems、Food composition and properties、Microbial Metabolites in Food Biotechnology