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Improved freeze-thaw resistance of emulsified myofibrillar protein gels: Effects of starch crystalline polymorphs and hydrophobic modification on dual structural regulation

Yuxin Ding; Zhiwen Shen; Yujie Ding; Yanshun Xu; Dawei Yu; Zhifei Zhu
Food Hydrocolloids · Vol. 170 · pp. 111727 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-02-01
Publication Year2026
Volume170
Pages111727
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111727
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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