Fu, Q., Cheng, J., Shi, H., Han, M., Chen, Q., & Song, S. (2025). 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. Elsevier.

Fu, Qingquan, Jingrong Cheng, Haibo Shi, Miaomiao Han, Quanzhan Chen, and Shangxin Song. 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. Elsevier, 2025.

Fu, Qingquan, et al. 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. Elsevier, 2025.