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Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity

Chunhui Dong; Jing Zhao; Li Wang; Xiaowen Wang; Jiang Jiang; Junlong Bi
Food Chemistry · Vol. 460 · pp. 140632 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume460
Pages140632
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2024.140632
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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