Enhancing porcine myofibrillar protein properties via twin-screw extrusion-modified Stropharia rugosoannulata mushroom: Gelation, structure, and in vitro digestibility

已完结 10 由木木发布于 2026/2/2 9:42:38

DOI:10.1016/j.foodchem.2025.145915
作者：Wanchao Chen , Xinrong Ban , Wen Li , Di Wu , Zhong Zhang , Peng Liu , Jingjun Li , Baocai Xu , Yan Yang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study explored how extrusion-modified Stropharia rugosoannulata powder (ESrP) (0–10 %) influences porcine myofibrillar protein (MP) gel properties. Optimal ESrP incorporation (4–8 %) si

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