Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions-Reference-Cited by-同舟云学术

Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions

Published:2023-06 Issue: Volume:53 Page:102744
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhou Lei,Feng Fan,Zhang Wangang

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference50 articles.

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5. Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices;Chen;Trends in Food Science & Technology,2022

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