Heat-induced evolution of myosin aggregation patterns: The role in regulating interfacial layer lateral-longitudinal interactions

作者：Hu Li, Yanwei Zhang, Zhichao Xiao, Shengjie Li, Xue Zhao, Jun‐Hua Shao · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146903 · 被引用次数：7 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Pickering emulsions and particle stabilization