Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature

Food Hydrocolloids 2026

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Authors: Xiaoming Zhang, Jingyi Sun, Yujuan Xu, Cong Li, Hui Zhou, Baocai Xu

DOI: 10.1016/j.foodhyd.2026.112423

Cited by: 8

References: 50

Fields of Study & Subjects

Meat and Animal Product Quality Proteins in Food Systems Food Drying and Modeling

References 50