Dual-modified starch with controlled gelatinization and OSA esterification modulates freeze-thaw stability of emulsified myofibrillar protein gels: Insights into phase evolution

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Yanshun Xu, Yuxin Ding, Zhiwen Shen, Yujie Ding, Dawei Yu, Zhifei Zhu

DOI: 10.2139/ssrn.6174844

Cited by: 0

References: 41

Fields of Study & Subjects

Proteins in Food Systems Meat and Animal Product Quality Food composition and properties

References 41