Mechanism of phospholipid regulated thermal aggregation of myosin in emulsified meat systems: Protein–lipid co-assembly and molecular thermodynamics

Meat Science 2026

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Authors: Jing Liu, Chongxian Zheng, Zonglin Guo, Jitong Liu, Yimin Zhang, Huixin Zuo, Yanwei Mao

DOI: 10.1016/j.meatsci.2026.110171

Cited by: 1

References: 47

Fields of Study & Subjects

Meat and Animal Product Quality Proteins in Food Systems Food Chemistry and Fat Analysis

References 47