Solubility and interfacial behavior of myofibrillar proteins modulated by pH-shifting and microfluidization

Food Research International 2026

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Authors: L. Zhang, Zhenzhen Ge, Lihua Zhang, Wei Zong, Gaoli Zhao
DOI: 10.1016/j.foodres.2026.118409
Cited by: 1
References: 65

Fields of Study & Subjects

Meat and Animal Product Quality Proteins in Food Systems Microbial Inactivation Methods

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
228
Pages
118409–118409
Publication date
13 January 2026
Language
EN