Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: Double enhancement of interfacial film and network structure
Yuxin Ding, Zhiwen Shen, Yujie Ding, Yanshun Xu
Topics & Concepts
Succinic anhydrideEmulsionMyofibrilChemical engineeringAmyloseChemistryMaterials scienceChromatographyStarchPolymer chemistryOrganic chemistryBiochemistryEngineeringFood composition and propertiesProteins in Food SystemsMuscle metabolism and nutrition