Oral lubrication and flavor release in myofibrillar protein-based emulsion gel fat substitutes: Arginine-regulated interfacial architecture

To address the health problems arising from excessive intake of traditional fats and the challenges of texture and flavor deterioration in products caused by fat reduction, the present study regulated the structural organization and oral functionality of myofibrillar protein (MP)–based emulsion gels...

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書誌詳細

主要な著者:	Yang Ye, Lingqi Li, Lin Wang, Longtao Zhang, Qingyong Zhang, Huixiao Liu, Xinglian Xu, Peng Wang
フォーマット:	Artigo
言語:	Inglês
出版事項:	Elsevier 2026-01-01
シリーズ:	Current Research in Food Science
主題:	L–Arginine (Arg) Myofibrillar protein (MP) Interfaces Emulsion gel Oral processing
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2665927126001103
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