Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions
Yanyan Wu, Yanyan Wu, Yamei Wu, Yamei Wu, Yongqiang Zhao, Huan Xiang, Zhiming Hao, Qin Wang, Yueqi Wang
Topics & Concepts
RheologyGlucanMyofibrilFood scienceEmulsionChemistryBiochemistryMaterials scienceComposite materialProteins in Food SystemsFood composition and propertiesPolysaccharides Composition and Applications