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Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive

Mohamed Aamer Abubaker1, Duoduo Zhang2, Guanxu Liu2

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China; Department of Biology, Faculty of Education, University of Khartoum, Khartoum 11111, Sudan.

Food Chemistry
|December 18, 2024
PubMed

Keywords:
Interaction mechanismMeat proteinsMeat texture enhancementPolysaccharidesPreservation

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