Exploring the Effect of Ph-Shifting on the Gel Properties and Interaction of Heat-Induced Flammulina Velutipes Polysaccharide-Porcine Myofibrillar Protein for Improving the Quality of Flammulina Velutipes-Pork Patties
FOOD CHEMISTRY（2025）
Key words
Flammulina velutipes polysaccharides,Myofibrillar protein,Gel,pH-shifting
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