Characteristics of <scp>OSA</scp> modified starch‐based Pickering emulsion and its application to myofibrillar protein gel
OSAS, notably at a high concentration, improved the physical stability of Pickering emulsion and the properties of MP gel. This research provides fundamental insights for the development of high-quality emulsified meat products. © 2024 Society of Chemical Industry.
Authors
- Qingfeng Ge (ORCID: https://orcid.org/0000-0001-7776-3709)
- Chen Gu
- Mangang Wu (ORCID: https://orcid.org/0000-0003-1471-3354)
- Du‐Xin Jin
- Jiahao Wang (ORCID: https://orcid.org/0000-0001-5891-3070)
- Rui Liu (ORCID: https://orcid.org/0000-0002-8534-2071)
- Yuyu Xu
- Peipei Yin
- Qingling Wang (ORCID: https://orcid.org/0009-0006-7413-6447)
- Qing Yin
- Xinxin Zhao (ORCID: https://orcid.org/0000-0002-9673-3967)
- Hai Yu
- Tianhao Zhu
Institutions
- Yangzhou University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-29
- DOI
- https://doi.org/10.1002/jsfa.14101
- Citations
- 9
- Primary Topic
- Muscle metabolism and nutrition
- Type
- article
- Field-Weighted Citation Impact
- 2.93
Funders
- National Natural Science Foundation of China