Enhanced stability and rheological properties of myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions

Yanyan Wu(Beibu Gulf University), Yueqi Wang(Hebei Normal University), Yongqiang Zhao(Beibu Gulf University), Huan Xiang(Sanya University), Yamei Wu(Tianjin University of Science and Technology), Zhiming Hao(Research Institute of Tropical Forestry), Qin Wang(Wuxi Municipal Product Quality Supervision and Inspection Institute)
Food Chemistry
February 16, 2025
Cited by 20


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