Understanding the enhancement effect of emulsion stability and gelling properties of myofibrillar protein emulsions stabilized with κ-carrageenan: Perspective on rheological behaviors and intermolecular forces

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Publication date: March 2026

Source: Food Hydrocolloids, Volume 171

Author(s): Wenjing Yao, Yutong Liu, Baohua Kong, Fangda Sun, Hongwei Zhang, Qian Liu, Chuanai Cao

​Publication date: March 2026Source: Food Hydrocolloids, Volume 171Author(s): Wenjing Yao, Yutong Liu, Baohua Kong, Fangda Sun, Hongwei Zhang, Qian Liu, Chuanai Cao Read More