Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties
Mangang Wu(Yangzhou University), Hai Yu(Yangzhou University), Ranran Wei(Yangzhou University), Juan Hu(Yangzhou University), Xiangchun Gu(International Flavors & Fragrances (France)), Rui Liu(Yangzhou University), Zhikun Li(Hebei University of Engineering), Qingling Wang(Yangzhou University), Jiahao Wang(Anhui University), Qingfeng Ge(Yangzhou University)
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