A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels.

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DOI:10.1080/10408398.2023.2199069
作者：Zongyuan Han,?Shucheng Liu,?Jinxuan Cao,?Xiqing Yue,?Jun-Hua Shao
文献类型：期刊论文
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Abstract：Emulsified meat products are key deep-processing products due to unique flavor and high nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation occur after myo

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