The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability

Publication date: Available online 14 August 2020Source: Meat ScienceAuthor(s): Xinbo Zhuang, Lijian Wang, Xiping Jiang, Yinji Chen, Guanghong Zhou

Source: Meat Science - August 15, 2020 Category: Food Science Source Type: research