Phospholipid-regulated myosin interfacial adsorption orderliness as a key determinant of gel network order and water holding capacity in emulsified meat systems.
- DOI
- 10.1016/j.meatsci.2026.110222
- Published
- 2026 Sep 9
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110222,
title = {Phospholipid-regulated myosin interfacial adsorption orderliness as a key determinant of gel network order and water holding capacity in emulsified meat systems.},
author = {Liu J and Zhai X and Zhao J and Zheng C and Holman BWB and Zuo H and Guo Z and Zhang Y and Mao Y},
year = {2026},
journal = {Meat science},
doi = {10.1016/j.meatsci.2026.110222},
url = {https://doi.org/10.1016/j.meatsci.2026.110222}
}RIS
TY - JOUR TI - Phospholipid-regulated myosin interfacial adsorption orderliness as a key determinant of gel network order and water holding capacity in emulsified meat systems. AU - Liu J AU - Zhai X AU - Zhao J AU - Zheng C AU - Holman BWB AU - Zuo H AU - Guo Z AU - Zhang Y AU - Mao Y PY - 2026 JO - Meat science DO - 10.1016/j.meatsci.2026.110222 UR - https://doi.org/10.1016/j.meatsci.2026.110222 ER -
APA
J, L., X, Z., J, Z., C, Z., BWB, H., H, Z., Z, G., Y, Z., & Y, M. (2026). Phospholipid-regulated myosin interfacial adsorption orderliness as a key determinant of gel network order and water holding capacity in emulsified meat systems.. Meat science. https://doi.org/10.1016/j.meatsci.2026.110222
Source records
- pubmed · retrieved 2026-09-26T15:58:32.819Z