More than a thickener: guar gum affects PSE myosin emulsion stability through different modes by energy dissipation and molecular dynamic characterization
Zongyun Yang, Zhen Li, Peng Wang, Yun Bai, Yating Liu, Weinan Wang, Xinglian Xu, Juan Shen
Topics & Concepts
Guar gumEmulsionDissipationCharacterization (materials science)ChemistryStability (learning theory)Chemical engineeringMaterials scienceThermodynamicsNanotechnologyFood scienceBiochemistryPhysicsComputer scienceEngineeringMachine learningProteins in Food SystemsLubricants and Their AdditivesMuscle metabolism and nutrition