{"title":"Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein","authors":"Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Xinglian Xu","doi":"10.48130/fmr-2023-0018","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"11 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Materials Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.48130/fmr-2023-0018","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 3
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