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Starch crystalline types modulate myofibrillar protein aggregation and its functional properties in gelling and

Huanhuan Li1, Wei Zhang1, Xorlali Nunekpeku1

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.

Food Chemistry
|September 8, 2025
PubMed

Keywords:
Emulsion stabilityGel strengthHydrophobic interactionPotato starchProtein aggregation

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