Underlying the regulatory mechanism of κ-carrageenan on improving the water holding capacity of myofibrillar protein gels at different NaCl levels: Emphasis on aggregation behaviour and molecular docking during heating process

DOI:10.1016/j.foodhyd.2025.112339
作者：Shiwen Lin ,?Yutong Liu ,?Cheng Li ,?Baohua Kong ,?Min Li ,?Qian Liu ,?Chuanai Cao
文献类型：期刊论文
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