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Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations

Yu Wang; Hao Chen; Ning-ning Liu; Ke Li; Bo Chen; Jun-guang Li; Yan-hong Bai
Meat Science · Vol. 239 · pp. 110132 · 2026
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2026-09-01
Publication Year2026
Volume239
Pages110132
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2026.110132
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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