Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 172, Part 1

Author(s): Siqi Yang, Qianqian Zhang, Tong Zou, Baodong Zheng, Bee K. Tan, Yi Zhang, Hongliang Zeng

​Publication date: March 2026Source: Food Hydrocolloids, Volume 172, Part 1Author(s): Siqi Yang, Qianqian Zhang, Tong Zou, Baodong Zheng, Bee K. Tan, Yi Zhang, Hongliang Zeng Read More

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