Mechanistic insights into pH-dependent structural and performance properties of diacylglycerol based high internal phase Pickering emulsion-Myofibrillar protein composite gels.

Food Chem X · 2026 · PMC13137209 · PMID 42088285

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an increasing trendno p-value reported

As pH increased, the proportions of both bound water and immobilized water showed an increasing trend, while free water progressively decreased.

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