Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations

Xiangwei Zhu, Xiangyu Liu, Zhihan Ouyang, Youqing Shi, Mingcan Weng, Xueyin Li, Nandan Kumar, Yonghui Li, Yue Yuan, Zhiyue Dong, Fuchao Zhan, Bin Li, Yongxin Teng