Effects of oxidation on the emulsion properties of snakehead (Channa argus) myofibrillar protein: Roles of structural and interfacial changes

作者：Mengzhe Li, Xin Wang, Tong Shi, Xiaoli Zhang, Wengang Jin, Yuan Li, Ruichang Gao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146770 · 被引用次数：6 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Protein Hydrolysis and Bioactive Peptides