Food Hydrocolloids
 2025
DOI: 10.1016/j.foodhyd.2024.110935
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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

Wenjing Yao,
Xinning Huang,
Cheng Li
et al.
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