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Cellulose As Filler Particle Affects the Poroviscoelasticity Behavior of Meat Gels: Hydration Properties and Microstructure

Doudou Zuo,Yuan Chen,Yangshuai Li,Xiaoli Huang, Qia Wang,Yang Wang, Xue Cui,Xiaojing Tian,Wenhang Wang

FOOD HYDROCOLLOIDS（2025）

Cited 0|Views6
Key words
Cellulose,Meat gels,Poroviscoelasticity,Microstructure,Hydration properties,Indentation
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