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Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties.
Wang Z, Li L, Jia F, Wu J, Jin W, Zhao W, Cao J, Cheng Y, Shi L, Yun S, Feng C. Wang Z, et al. Among authors: jin w. Food Chem. 2024 Nov 21;465(Pt 2):142187. doi: 10.1016/j.foodchem.2024.142187. Online ahead of print. Food Chem. 2024. PMID: 39586202
5,614 results