Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
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Elsevier BV
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1. Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus;Food Chemistry;2024-11
2. Current trends and perspectives on aquatic-derived protein: A focus on structure-technofunctional properties relationship and application for food preservation;Trends in Food Science & Technology;2024-09
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