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Enzymatically hydrolyzed distarch phosphate improves the textural strength of autoclaved pork via cross-linking myofibrillar protein

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Publication date: August 2026

Source: Food Hydrocolloids, Volume 177

Author(s): Wenhui Hao, Shangju Yang, Yao Xiao, Xiaojing Wang, Yixuan Yuan, Xun Sun

​Publication date: August 2026Source: Food Hydrocolloids, Volume 177Author(s): Wenhui Hao, Shangju Yang, Yao Xiao, Xiaojing Wang, Yixuan Yuan, Xun Sun Read More

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