Nano-eggshell calcium enhances low-salt pork myosin emulsion gels via sustained Ca2+ release and particle filling

Meat Science 2026

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Authors: Chongxian Zheng, Xiaonan Zhai, Zonglin Guo, Jing Liu, Jianying Zhao, Yanwei Mao, Lixian Zhu, Yimin Zhang, Huixin Zuo

DOI: 10.1016/j.meatsci.2026.110108

Cited by: 1

References: 42

Fields of Study & Subjects

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems

References 42