Pickering emulsion gels stabilised by ultrasound-treated PSE-like myofibrillar protein microgel particles for age-friendly dysphagia foods: The structural changes, stability and texture-modified gel properties

已完结 20 由 123 发布于 2026/8/8 20:55:50

DOI:10.1016/j.foodchem.2026.149986
作者：Linmeng Wang , Bingbing Cui , Ke Li , Jianan Yan , Haitao Wu , Yanhong Bai
文献类型：期刊论文
补充材料：只需要正文

其它数据库

Abstract：To improve the processing suitability of pale, soft and exudative (PSE)-like myofibrillar protein (MP), ultrasound was applied to modulate heat-induced MP aggregates and prepare MP microgel

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:其它数据库Enhancing the Resilience of the Nation's Electricity System