Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems
| Autor: | Jiang, Qianwen a, 1, Wu, Di a, 1, Jiang, Jingjiao a, Wu, Xiaoyu a, Ma, Jing a, Hu, Xiaopeng a, Sun, Weiqing a, ⁎, Liu, Jiao b, ⁎ |
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| Zdroj: | In Food Chemistry 1 April 2025 470 |
| Databáze: | ScienceDirect |
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