The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions

Publication date: Available online 20 April 2021Source: Food HydrocolloidsAuthor(s): Zongyuan Han, Xingxia Li, Yubo Liu, Xiqing Yue, Zhaoxia Wu, Jun-Hua Shao
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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