Mechanistic modulation of macromolecular interactions between modified cellulose and myofibrillar protein under low salt conditions: effects on gel properties.
- DOI
- 10.1016/j.foodres.2026.120229
- Published
- 2026-07-31
- Container
- Food Res Int
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120229,
title = {Mechanistic modulation of macromolecular interactions between modified cellulose and myofibrillar protein under low salt conditions: effects on gel properties.},
author = {Huang Z and Deng C and Cao X and Quan W and Lou A and Liu Y and Shen Q and Zhou L.},
year = {2026},
journal = {Food Res Int},
doi = {10.1016/j.foodres.2026.120229},
url = {https://doi.org/10.1016/j.foodres.2026.120229}
}RIS
TY - JOUR TI - Mechanistic modulation of macromolecular interactions between modified cellulose and myofibrillar protein under low salt conditions: effects on gel properties. AU - Huang Z AU - Deng C AU - Cao X AU - Quan W AU - Lou A AU - Liu Y AU - Shen Q AU - Zhou L. PY - 2026 JO - Food Res Int DO - 10.1016/j.foodres.2026.120229 UR - https://doi.org/10.1016/j.foodres.2026.120229 ER -
APA
Z, H., C, D., X, C., W, Q., A, L., Y, L., Q, S., & L., Z. (2026). Mechanistic modulation of macromolecular interactions between modified cellulose and myofibrillar protein under low salt conditions: effects on gel properties.. Food Res Int. https://doi.org/10.1016/j.foodres.2026.120229
Source records
- europe-pmc · retrieved 2026-09-26T16:16:49.413Z