Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate

Zhao, Xinxin; Sun, Xiankun; Lai, Bangcheng; Wu, Mangang; Ge, Qingfeng; Peng, Xinyan; Kong, Baohua; Yu, Hai

doi:10.1016/j.foodhyd.2024.110082

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110082

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Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate

Xinxin Zhao,

Xiankun Sun,

Bangcheng Lai

et al.

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2025

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Cited by 1 publication

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Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation

Yao,

Huang,

et al. 2025

Food Hydrocolloids

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Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation

Yao,

Huang,

et al. 2025

Food Hydrocolloids

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Insighting the effect of lard-based diacylglycerol on the thermal gelation and rheological properties of myofibrillar protein influenced by soy protein isolate

Cited by 1 publication

References 79 publications

Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation

Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation

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