Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems
Health benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products. This study aimed to evaluate the properties of myofibr...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2025-05-01
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| Serija: | Molecules |
| Teme: | |
| Online dostop: | https://www.mdpi.com/1420-3049/30/10/2230 |
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