Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types
Qingling Wang(Yangzhou University), Mangang Wu(Yangzhou University), Hai Yu(Yangzhou University), Chen Gu(Yangzhou University), Ziwei Tang(Yangzhou University), Yi Luan(Yangzhou University), Rui Liu(Yangzhou University), Zhikun Li(Hebei University of Engineering), Qingfeng Ge(Yangzhou University)
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