Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for

Feiyu Zhang1, Peng Wang1, Mingyuan Huang1

  • 1State Key Laboratory of Meat Quality Control and Cultured Meat Development, National Center of Meat Quality and Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Carbohydrate Polymers
|November 20, 2023
PubMed

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