1How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?

作者： Chen, Yiting; Zhao, Xue; Zeng, Xianming; Xu, Xinglian; Li, Liyuan; SCI

机构： Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Qu, State Key Lab Meat Qual Control & Cultured Meat De, Nanjing 210095, Peoples R China; Shandong Acad Agr Sci, Poultry Inst, Jinan, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： PSE-Like; Temperature; pH; Salt content; Freezing-thawing cycle

年份：2023