Enhancement effect of myofibril proteins gel stability by alkaline electrolyzed water and bacterial cellulose: Insights from physicochemical and biochemical characterization

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Publication date: July 2026

Source: Innovative Food Science & Emerging Technologies, Volume 111

Author(s): Yilin Lin, Siyun Xie, Sai Li, Jili Wang, Yacheng Hao, Yehui Zhang, Yigang Yu

​Publication date: July 2026Source: Innovative Food Science & Emerging Technologies, Volume 111Author(s): Yilin Lin, Siyun Xie, Sai Li, Jili Wang, Yacheng Hao, Yehui Zhang, Yigang Yu Read More