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Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk

Ting Shao1, Yang Zhou1, Hongjie Dai1

  • 1College of Food Science, Southwest University, Chongqing 400715, China.

Food Chemistry
|December 30, 2021
PubMed

Keywords:
Composite emulsifiersEmulsionsInterfacial adsorptionStability

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