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Effects of excess curdlan on the localized phase separation and gel strength deterioration of myofibrillar protein under different ionic strengths evidenced by Df and microrheology

Yang Ye; Lingqi Li; Yating Xiong; Zongyun Yang; Zhen Li; Xinglian Xu; Peng Wang
Food Chemistry · Vol. 510 · pp. 148732 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume510
Pages148732
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.148732
SubjectAgricultural and Biological Sciences

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