Comparative mechanisms of agar and low-melting-point agar in regulating myofibrillar protein gelation under different thermal and ionic processing conditions
Publication date: February 2027 Source: Food Hydrocolloids, Volume 183 Author(s): Haiyan Xu, Tao Hong, Mingjing Zheng, Xiaoming Guo, Yang Hu, Yanbing Zhu, Zedong Jiang, Hui Ni Publication date: February 2027Source: Food Hydrocolloids, Volume 183Author(s): Haiyan Xu, Tao Hong, Mingjing Zheng, Xiaoming Guo, Yang Hu, Yanbing Zhu, Zedong Jiang, Hui Ni Read More