2021peer-reviewed50 citations
The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions
Zongyuan Han, Xingxia Li, Yubo Liu, Xiqing Yue, Zhaoxia Wu, Jun‐Hua Shao
Food Hydrocolloids
Concepts
ChemistryMorphology (biology)MyosinHydrophobic effectRandom coilBiophysicsAmorphous solidProtein aggregation