Evaluation the emulsion stability and gelling properties of myofibrillar protein-κ-carrageenan emulsions prepared from different fat types: Perspective on dynamic rheological behaviours and protein conformation

Food Hydrocolloids 2026

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Authors: Wenjing Yao, Chao Wang, Yangyang Feng, Fangda Sun, Hongwei Zhang, Huailiang Zhang, Xiaoxiong Yang, Kai Yang, Qian Liu, Chuanai Cao

DOI: 10.1016/j.foodhyd.2026.112869

Cited by: 3

References: 73

Fields of Study & Subjects

Meat and Animal Product Quality Proteins in Food Systems Probiotics and Fermented Foods

References 73