Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat.

Food Chem X · 2024 · PMC11582443 · PMID 39582639

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a decreasing trendno p-value reported

The surface hydrophobicity of the mixed protein was maintained at a low level, exhibiting a decreasing trend ( Fig. 2 b).

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