Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose–response of curcumin
Hu Li, Lishuang Shi, Sinong Liu, Zhichao Xiao, Jingxin Sun, Jun‐Hua Shao
Topics & Concepts
CurcuminChemistryEmulsionMyofibrilChemical engineeringChromatographyFood scienceOrganic chemistryBiochemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis