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

Mengzhe Li; Xin Wang; Tong Shi; Xiaoli Zhang; Wengang Jin; Li Yuan; Ruichang Gao
Food Chemistry · Vol. 496 · pp. 146770 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-12-01
Publication Year2025
Volume496
Pages146770
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.146770
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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