Effects of excess curdlan on the localized phase separation and gel strength deterioration of myofibrillar protein under different ionic strengths evidenced by Df and microrheology

Food Chemistry 2026

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Authors: Yang Ye, L. Y. Li, Yating Xiong, Zongyun Yang, Zhen Li, Xinglian Xu, P Wang

DOI: 10.1016/j.foodchem.2026.148732

Cited by: 4

References: 75

Fields of Study & Subjects

Meat and Animal Product Quality Polysaccharides Composition and Applications Polysaccharides and Plant Cell Walls

References 75