Exploring the Impact of Hyaluronic Acid Addition Order on the Structural Integrity and Quality of Myofibrillar Protein Gels
In this study, we investigated hyaluronic acid (HA) as a functional biopolymer for improving the processing performance of myofibrillar protein (MP) gels. Our focus was on the order of incorporation and concentration of HA as controllable process parameters, and their effects on water-holding capaci...
Sábháilte in:
| Príomhchruthaitheoirí: | , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
MDPI AG
2026-03-01
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| Sraith: | Molecules |
| Ábhair: | |
| Rochtain ar líne: | https://www.mdpi.com/1420-3049/31/6/923 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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