Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress

Food Hydrocolloids 2026

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Authors: Tianhao Zhu, Mingze Xu, Yi Luan, Khubaib Ali, Peipei Yin, Qingling Wang, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu

DOI: 10.1016/j.foodhyd.2026.112767

Cited by: 1

References: 71

Fields of Study & Subjects

Proteins in Food Systems Hydrogels: synthesis properties applications Microencapsulation and Drying Processes

References 71