Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties

Zheming Wang, Liang Li, Fengying Jia, Jiaman Wu, Jin Wen, Wenfei Zhao, Jinling Cao, Yanfen Cheng, Lei Shi, Shaojun Yun, Cuiping Feng