The Dual Role of Mannosylerythritol Lipid-A: Improving Gelling Property and Exerting Antibacterial Activity in Chicken and Beef Gel

Author:

Chen Jiayu,Chen Qihe,Shu Qin,Liu Yongfeng

Publisher

Elsevier BV

Reference37 articles.

1. Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products;K Abbasi;Journal of Food Safety,2021

2. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt;A Akgun;Lwt-Food Science and Technology,2016

3. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability;M Cao;Food Hydrocolloids,2022

4. Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages;A Cittadini;Food Research International,2022

5. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles;R Domfinguez;Meat Science,2023

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