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Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein

Beibei Li1,2, Yang Wang1,2, Shuyu Wang1,2

  • 1School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Food Chemistry: X
|March 4, 2024
PubMed

Keywords:
Gel propertiesHigh internal phase emulsionMyofibrillar proteinPea proteinPerilla seed oil

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