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Phospholipid-myosin non-covalent binding in emulsified meat systems: Interfacial behavior and conformational changes

Jing Liu1, Mingming Huang1, Yanwei Mao1

  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, PR China.

Food Chemistry
|January 27, 2026
PubMed

Keywords:
Binding mechanismEmulsified meatInterfacial adsorptionMyosinPhospholipid

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