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Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.

Sumeng Wei; Jingming Zhang; Xue Liang; Baohua Kong; Chuanai Cao; Haotian Liu; Hongwei Zhang; Qian Liu
Food Chemistry · Vol. 457 · pp. 140214 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume457
Pages140214
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140214
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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