Improved freeze-thaw resistance of emulsified myofibrillar protein gels: Effects of starch crystalline polymorphs and hydrophobic modification on dual structural regulation
Yuxin Ding, Zhiwen Shen, Yujie Ding, Yanshun Xu, Dawei Yu, Zhifei Zhu
Topics & Concepts
MyofibrilChemistryStarchChemical engineeringDual (grammatical number)Modified starchFood scienceBiochemistryEngineeringArtLiteratureMuscle metabolism and nutritionProteins in Food SystemsFood composition and properties