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  1. 1
    Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound

    Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasoun... by Qingquan Fu, Jingrong Cheng, Haibo Shi, Miaomiao Han, Quanzhan Chen, Shangxin Song

    Published 2025-01-01
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  2. 2
    Effects of Bamboo Shoot Dietary Fiber on the Stability, Rheological Behavior, and Microstructure of Chicken Myofibrillar Protein Emulsions

    Effects of Bamboo Shoot Dietary Fiber on the Stability, Rheological Behavior, and Microstructure of Chicken Myofibrillar Protein Emulsions by Qingquan FU, Jiajun XU, Yankai XU, Wei ZHANG, Quanzhan CHEN, Xin GE

    Published 2025-08-01
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