Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose

Published 2017 View Full Article

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Title
Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose
Authors
Keywords
Regenerated cellulose, Myofibrillar protein, Microstructure, Emulsion
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 14-19
Publisher
Elsevier BV
Online
2017-07-12
DOI
10.1016/j.lwt.2017.07.015

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