Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins

Soeun Kim, Kyung Jo, Minkyung Woo, Seul-Ki-Chan Jeong, Hayeon Jeon, Yun‐Sang Choi, Samooel Jung, Seonmin Lee